Black Bean and Brown Rice Burritos
Try this Black Bean and Brown Rice Burritos recipe, or contribute your own.
Try this Black Bean and Brown Rice Burritos recipe, or contribute your own.
- 3/4 tsp salt
- 2 tsp garlic powder
- 1 medium onion diced
- 1/3 cup cilantro chopped
- 2 tsp cumin
- 3/4 cup brown rice uncooked
- 5 large garlic cloves minced
- 1 tbsp olive oil extra virgin
- 1 large bell pepper (any colour) diced
- 4 cups broccoli (including stems) finely chopped
- 2 cups corn frozen
- 14 oz can black beans drained & rinsed (i cook my own beans)*
- cayenne pepper or red pepper flakes to taste (i le
- a few handfuls spinach
- 15 whole wheat tortillas
- salsa and greek yogurt for fixings (optional)
- Carbohydrate 1485.12500946532 g
- Cholesterol 0 mg
- Fat 102.358801970135 g
- Fiber 197.815464904695 g
- Protein 188.298373593449 g
- Saturated Fat 16.1804736223507 g
- Serving Size 1 1 recipe (3609g)
- Sodium 1328.97263198459 mg
- Sugar 1287.30954456062 g
- Trans Fat 9.28043678998073 g
- Calories 7307 calories
Step-by-step
- Cook rice as per package instructions.
- In the meanwhile, preheat large non-stick or cast iron skillet on medium heat and swirl olive oil to coat.
- Add onions and garlic, saute for a few minutes, stirring occasionally.
- Add bell pepper and broccoli; cook for a few more minutes.
- Add corn, black beans, cumin, garlic powder, salt, red pepper flakes; stir and cook for a few minutes.
- Add rice, cilantro and adjust salt and spices to taste.
- Set up burrito rolling station ready: tortillas, filling, spinach and parchment paper.
- To make tortillas pliable, warm up each tortilla directly on a gas or coil burner on both sides, flipping frequently and until it is pliable.
- Use kitchen tongs (feel free to use your own proved method).
- Then working quickly to avoid tortilla breaking, lay tortilla on a flat surface, place 2 scoops of filling (depending on a size of your tortilla it might be less or more), fold both sides and then roll tight.
- Roll into a piece of unbleached parchment paper and place seam side down.
- Repeat with remaining tortillas and filling.
- Serve hot with various fixings like organic salsa and Greek yogurt.
Distinguishing the Wrap
Unlike a loose taco or open-faced enchilada that relies on sauces applied at the table, a packed burrito demands structural integrity from the very first fold. Success depends entirely on managing moisture inside the skillet before the filling ever touches the wrapper. Raw onions and bell peppers release significant water when first heated, so sweat them until translucent over medium heat for five to seven minutes before introducing any frozen corn or canned beans. Excess liquid will dissolve the interior crumb of the tortilla and ruin the final texture.
Achieving Pliability
Whole wheat tortillas resist tight rolling unless thermal energy relaxes their gluten networks. Passing each disc directly over an open gas flame or coil burner for roughly ten seconds per side creates the necessary steam-driven flexibility without requiring a microwave. Work quickly while the bread remains hot, laying down a fresh handful of raw spinach directly beneath the warm filling to create a moisture barrier that protects the exterior wrap from interior steam degradation.
Managing Bulk and Storage
Overfilling remains the primary reason wrappers split along the seam during assembly. Limit each whole wheat round to two moderate scoops of the rice and bean mixture to maintain a clean cylinder. Wrap each finished unit tightly in unbleached parchment paper, placing them seam-side down to secure the shape while cooling. Stored in an airtight container in the refrigerator for up to four days, these parcels reheat thoroughly when unwrapped and crisped in a dry cast-iron skillet for three minutes per side.
