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Freezer-Friendly Rice And Black Bean Burritos For A Meal-Prep Win!
Ingredients
- ▢ 1 tablespoon of high-heat oil
- ▢ 1 yellow onion chopped
- ▢ 2 cloves of garlic diced
- ▢ 2 teaspoons of cumin
- ▢ 1 teaspoon of smoked paprika
- ▢ ½ teaspoon salt
- ▢ 2 (15-ounce) cans of black beans
- ▢ ½ cup of water
- ▢ 2 tablespoons of tomato paste
- ▢ 3 cups of cooked brown rice
- ▢ 2 limes juiced (plus more to taste)
- ▢ Chopped cilantro (optional)
- ▢ Salt and pepper to taste
- ▢ 6 burrito-sized tortillas
- Additions you could make:
- Vegan cheese: For a vegan burrito, use dairy-free cheddar cheese, a vegan Mexican cheese blend, or vegan nacho cheese.
- Chili: Sauté diced jalapeño with the onion, or add canned green chiles to taste.
- Other seasonings: Try oregano, garlic powder, onion powder, chili powder/cayenne pepper, etc. Season to taste.
- Vegetables: i.e., sautéed bell pepper, mushrooms, corn, zucchini, and/or spinach (or these fajita vegetables) to add bulk and nutrients to veggie bean burritos.
- Starch: i.e., potato, sweet potato, butternut squash, or pumpkin for heartiness.
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