Rice and Bean Burritos

Name: Rice and Bean Burritos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 473 milliliters cooked brown rice from Stuffed Peppers; 425 grams pinto beans, drained, rinsed; 355 milliliters grated Cheddar, optional; 2 teaspoons chili powder; 237 milliliters frozen corn kernels, defrosted, optional; 1 teaspoon cumin; 283 grams enchilada sauce; 8 10-inchs 10-inch flour tortillas; 1 onion, chopped; 1 red bell pepper, diced; 1 Tbsp vegetable oil; 1 zucchini, diced

Rice and Bean Burritos might be just the main course you are searching for. This recipe serves 8. One serving contains 573 calories, 19g of protein, and 16g of fat. Not Head to the store and pick up vegetable oil, onion, flour tortillas, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Preheat oven to 350F. Wrap tortillas in foil.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

Oven

Bake for 15 minutes.

Equipment you will use

Oven

In a skillet, warm oil over medium-high heat. Saut onion for 3 minutes.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add cumin, chili powder, bell pepper and zucchini; saut 3 minutes. Stir in beans, corn, if desired, and enchilada sauce.

Ingredients you will need

Enchilada Sauce

Chili Powder

Bell Pepper

Zucchini

Beans

Cumin

Corn

Add rice; saut until heated through, about 1 minute.

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Rice

Remove from heat; let cool slightly.

One tortilla at a time, spoon filling down center. Top with cheese, if desired.

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Tortilla

Cheese

Roll up and serve.

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Roll

Equipment

Aluminum Foil

Oven

Frying Pan

Ingredients

Servings:

473milliliters

cooked brown rice from Stuffed Peppers 425grams

pinto beans, drained, rinsed 355milliliters

grated Cheddar, optional 2teaspoons

chili powder 237milliliters

frozen corn kernels, defrosted, optional 1teaspoon

cumin 283grams

enchilada sauce 810-inchs

10-inch flour tortillas 1

onion, chopped 1

red bell pepper, diced 1Tbsp

vegetable oil 1

zucchini, diced

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 Jimmy John's Vin De Sandwich Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.