Take-Along Burritos
Take-Along Burritos are great make-ahead work week lunches to ensure you eat beans every day. I usually make a double batch on a Sunday and refrigerate. They freeze well too! I heat them for about 20 minutes in the toaster oven at work.
1 cup brown rice
¼ cup vegetable broth
½ green bell pepper
½ medium red onion
½ cup mushrooms
1 clove garlic, minced
1 cup fresh spinach
15 oz can beans, drained and rinsed (pinto and black beans work great)
1 tsp smoked paprika
½ tsp cumin
½ tsp turmeric
¼ tsp cayenne (optional)
Salt and pepper
1/3 cup salsa
6 whole wheat tortillas (I used 8 inch)
Set a medium pot of water on the stove to boil. When the water comes to a boil, stir in the brown rice. Cook for 15 minutes.
While the rice cooks, chop the onion, bell pepper, and mushroom into small pieces. Heat the broth in a large skillet and sauté the onion, pepper and mushrooms. When the vegetables are getting soft, about five minutes, add the garlic, beans, and spinach. Cook until the spinach is wilted.
When the rice has cooked for 15 minutes, stir 1 tsp of salt. Cook for about 10 minutes more or until tender. Drain the rice.
Stir the rice, spices, and salsa into the vegetables. Add salt and black pepper to taste.
Set-up six sheets of foil about 10 inches long. Heat each tortilla over the gas burner or in a clean skillet about 10 seconds per side until pliable. Place the tortilla on a foil sheet. Fill with about ¾ cup of the mixture and roll up, folding in the ends of the tortilla to make a burrito. Wrap up in foil.