Bean and Rice Burritos
8 Large flour tortillas
1 can fat free refried beans (or better yet fat free refried black beans)
1 c rice
2 c vegetable stock
1 medium onion, chopped
1 sweet red bell pepper chopped
2 c frozen or canned corn
1 t chili powder
1 t onion powder
1/2 t cumin
1/2 t garlic powder
pinch cayenne pepper
Salt to taste
(olive oil for frying vegetables is optional)
1. Heat a large sauté pan over medium heat. (Heat oil if using)
2. Place the peppers, onion in the pan.
3. Cook for five to ten minutes, stirring frequently. If the heat is too high and the vegetables do not seem to be wilting add a spoonful of water or vegetable broth. Add garlic and chili powder and cook a minute or two more. Add seasonings, and rice. Stir briefly. Add 2 c vegetable broth and corn. Bring to the boil over high heat, then reduce to low. Cook covered until all liquid is absorbed (about 20 minutes) stirring very infrequently. (The more often you lift the cover the more steam escapes instead of steaming the rice and making all the little grains fluffy).
4. After 15 minutes, heat beans in a saucepan over medium heat, stirring frequently for five minutes or until hot.
5. Line up the tortillas and roll up the burritos. Place a spoonful of beans and a spoonful of the rice and vegetable mixture in the middle of each tortilla. Fold up the top bottom and roll the burrito across one side. It is nice to put a spoonful of salsa on each plate that the burrito can be dipped in as it is eaten.
