Spanish Rice & Bean Burritos

A simple and fast recipe from Forks Over Knives. If you don’t have all the different types of chili powders you’ll still be fine, just add a teaspoon of regular chili powder. Taste-test to see if it’s strong enough for you, and if it’s not then add more! There’s a lot of wiggle room with this recipe for trying out different mixes of vegetables and adding other spices you think sound good.

Ingredients:

Servings: about 6-8 burritos, depending on how full you make them

1 medium-ish onion, chopped
1 large bell pepper, chopped (any color is fine)
½ –1 jalapeño chile, seeded and finely diced (or about 2-3 tbs. of jarred diced jalapeno)
2 cloves garlic, minced (or about 1 tsp. of jarred minced garlic)
1½ cups diced tomatoes, not drained! (1 can fire-roasted is great!)
1½ cup black beans (or 1 15-oz. can), rinsed well
1 tsp. ground cumin
1 tsp. ancho chili powder (or other pure, mild chili powder)
½ tsp. chipotle chili powder (or more, to taste)
½ tsp. paprika (smoked is good!)
4 cups cooked brown rice
Oil-free whole wheat wraps (I use Ezekiel brand), or gluten-free tortillas
Sea salt and black pepper to taste
Optional toppings: Salsa, Spinach, hot sauce or Sriracha

Directions:

If you have not already cooked the rice, start doing that first then prep all your veggies and spices while you wait.

Heat a large skillet over medium-high heat. Add the onion and cook until it begins to brown.

Add the bell pepper, jalapeno, and garlic, and cook for another few minutes.

Lower the heat to Medium. Add the remaining ingredients except the rice, stir together, and cook for about 10 minutes, stirring frequently. If it starts to dry out add a little vegetable broth, but you shouldn’t need it with the tomato juice from the diced tomatoes.