Rice and Bean Burritos (5 PTS)

Recipe Ingredients

1 cup	62g / 2.2oz	Canned crushed tomatoes - (no salt added)
1 teaspoon	5ml	Chili powder
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Vegetable oil
2 teaspoons	10ml	Onion - diced (medium)
1 teaspoon	5ml	Red bell pepper - diced (medium)
1 teaspoon	5ml	Green bell pepper - diced (medium)
2		Garlic clove - minced
6 oz	170g	Cooked pinto beans - drained
1 tablespoon	15ml	Red wine vinegar
1		Freshly ground black pepper
4		Flour tortillas
1 cup	160g / 5.6oz	Cooked brown rice
1 1/2 oz	42g	Monterey jack cheese - grated

Recipe Instructions

1. Preheat oven to 375°. Line baking sheet with foil.

2. In small saucepan, combine tomatoes, chili powder, cumin, 1/4 teaspoon

of

the salt and 1/2 cup water; bring liquid to a boil. Reduce heat to low;

simmer, covered, 10 minutes, until mixture is slightly thickened and

flavors

are blended. Remove from heat; set aside.

3. In large nonstick skillet, heat oil; add onions. Cook over medium

heat,

stirring frequently, 3-5 minutes, until onions are softened. Add red and

green bell peppers and garlic; cook, stirring frequently, 5 minutes, until

peppers are tender. Remove from heat; set aside.

4. In blender or food processor, combine beans, vinegar, black pepper, 1

tablespoon water and remaining 1/4 teaspoon salt; puree until smooth. Set

aside.

5. Place tortillas onto work surface. Spread one fourth of the bean

mixture

along center of each tortilla; top each portion of bean mixture with one

fourth of the vegetable mixture, 1/4 cup of the rice, one fourth of the

cheese and 2 tablespoons of the tomato mixture. Roll tortillas tightly to

enclose filling; place seam-side down onto prepared baking dish. Bake 10

minutes, until heated through. Divide burritos among 4 plates; top each

with

one-fourth of the remaining tomato mixture.

Serving (1 burrito with 3 tablespoons tomato topping): 283 Calories, 8 g

Total Fat, 3 g saturated Fat, 11 mg Cholesterol, 446 mg Sodium, 44 g Total

Carbohydrate, 5 g Dietary Fiber, 11 g Protein, 167 mg Calcium.

Shared by: Michele, AllPointedRecipes

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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