Brown Rice and Black Bean Burrito

Name: Brown Rice and Black Bean Burrito
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 425 grams can black beans, drained and rinsed; 3 teaspoons chili powder; 8 8-inchs (8-inch each) flour tortillas; 2 garlic cloves, minced; 2 green onions, thinly sliced; 1 teaspoons ground cumin; 237 milliliters Mahatma® or Carolina® Whole Grain Brown Rice; 1 medium onion, chopped; 118 milliliters salsa; 237 milliliters cheddar cheese, shredded; 118 milliliters light sour cream; 2 teaspoons vegetable oil; 312 grams whole kernel corn with red and green bell peppers

Need If you have cheddar cheese, onion, garlic cloves, and a few other ingredients on hand, you can make it. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Prepare rice according to package directions. While rice is cooking, heat oil over medium heat.

Ingredients you will need

Rice

Cooking Oil

Add onion, garlic, chili powder, and cumin. Saut 3 to 5 minutes until onion is tender.

Ingredients you will need

Chili Powder

Garlic

Cumin

Onion

Add cooked rice, beans and corn; cook stirring 2 to 3 minutes or until mixture is thoroughly heated.

Ingredients you will need

Cooked Rice

Beans

Corn

Remove from heat.

Spread 1/2 cup rice, beans and corn mixture in the middle of each tortilla. Top each with 2 tablespoons shredded cheese, 1 tablespoon green onion and sour cream.

Ingredients you will need

Shredded Cheese

Green Onions

Sour Cream

Tortilla

Spread

Beans

Corn

Rice

Ingredients

Servings:

425grams

can black beans, drained and rinsed 3teaspoons

chili powder 88-inchs

(8-inch each) flour tortillas 2

garlic cloves, minced 2

green onions, thinly sliced 1teaspoons

ground cumin 237milliliters

Mahatma® or Carolina® Whole Grain Brown Rice 1medium

onion, chopped 118milliliters

salsa 237milliliters

cheddar cheese, shredded 118milliliters

light sour cream 2teaspoons

vegetable oil 312grams

whole kernel corn with red and green bell peppers

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.