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Black Bean And Rice Burritos vegetarian, central american, fall, main course, raw vegetable main course 1 cup cooked rice 1 tablespoon butter 1 clove garlic; minced 15 ounces black beans (1 can) 1/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/8 teaspoon ground cinnamon 6 medium flour tortillas 3/4 cup grated cheddar or Monterey Jack Che 6 tablespoons salsa 6 tablespoons sour cream or yogurt 6 tablespoons chopped green onion (optional) Start rice, if not already cooked. Sauté garlic in butter until golden. Stir in black beans, cumin, chili powder and cinnamon in a saucepan; bring to a boil. Reduce heat, and simmer uncovered, 5 minutes. Stirring occasionally. Remove from heat. Top each tortilla with 2 tablespoons of rice, 3 tablespoons of beans, 2 tablespoons of cheese, 1 tablespoon of salsa and 1 tablespoon of sour cream. (Onions if you wish.) Roll up and serve. NOTES : Quick burritos made from spiced-up canned goods. 0 0 0 157 0 0 0 0 20081 0 1394 2665 Contributor: Dee Bell Yield: 6 servings Preparation Time: 0:20 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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