Hearty Bean Burritos

Name: Hearty Bean Burritos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 118 milliliters Minute® Brown Rice; 425 grams can pinto beans, rinsed and drained; 2 teaspoons canola oil; 1 teaspoons chili powder; 113 grams fat-free cream cheese, cubed; 1 small green pepper, chopped; 0 teaspoons ground coriander; 0 teaspoons ground cumin; 177 milliliters shredded reduced-fat cheddar cheese; 237 milliliters canned no-salt-added diced tomatoes; 0 teaspoons dried oregano; 6 8-inchs whole wheat tortillas (8 inches), warmed

Hearty Bean Burritos might be just the main course you are searching for. This recipe serves 6. One serving contains 344 calories, 13g of protein, and 12g of fat. Head to the store and pick up cream cheese, chili powder, oregano, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 30 minutes. This recipe is typical of Mexican cuisine.

Instructions

Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute pepper in oil until tender. In a large bowl, coarsely mash beans.

Ingredients you will need

Pepper

Beans

Rice

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Add the beans, tomatoes, cream cheese and seasonings to the skillet. Cook and stir until heated through; stir in rice.

Ingredients you will need

Cream Cheese

Seasoning

Tomato

Beans

Rice

Equipment you will use

Frying Pan

Spoon scant 1/2 cup filling off center on each tortilla.

Ingredients you will need

Tortilla

Sprinkle with 2 tablespoons cheese. Fold sides and ends over filling and roll up.

Ingredients you will need

Cheese

Roll

Serve immediately.

Equipment

Frying Pan

Bowl

Ingredients

Servings:

118milliliters

Minute® Brown Rice 425grams

can pinto beans, rinsed and drained 2teaspoons

canola oil 1teaspoons

chili powder 113grams

fat-free cream cheese, cubed 1small

green pepper, chopped 0teaspoons

ground coriander 0teaspoons

ground cumin 177milliliters

shredded reduced-fat cheddar cheese 237milliliters

canned no-salt-added diced tomatoes 0teaspoons

dried oregano 68-inchs

whole wheat tortillas (8 inches), warmed

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. 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 Montinore Red Cap Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Montinore Red Cap Pinot Noir

Balanced fruit with minimal environmental pressure. This is a blend of all the Pinot Noir blocks farmed. Each lot is fermented using native yeasts resulting in a true expression of the land on which it was grown. Drink from now to 2018. Pair with: salmon, sausage, squash, grilled meats and mushrooms are some of the many ingredients we’ve paired with the 2014 vintage.