Wednesday, December 23, 2015

Meatless Monday Meal



Black Bean and Corn Burritos with Cilantro Brown Rice 1 can of black beans ½ can of canned corn 1.5 cup vegan mozzarella or Mexican shredded cheese 1 cup cooked brown rice (Optional) ½ red bell pepper, chopped ½ purple/red onion, chopped ¼ cup fresh cilantro, chopped 1 tablespoon butter 1 teaspoon oil 1 teaspoon salt 1 teaspoon black pepper 1 teaspoons cumin Splash of half a lime 8 medium flour tortillas INSTRUCTIONS Heat a large skillet to medium heat, add the bell peppers, onion, beans, corn, cilantro, butter, juice of the lime, and spices, saute for 2-4 minutes on high. Remove from heat and set aside. To make the wraps, Lay tortilla flat on plate or counter, add ¼ cup of the bean mixture, 2 tablespoons rice, 2-3 tablespoons cheese. Be sure to leave about 2-3 inches from the corners. Wrap burrito by folding over the edges. Continue this for all 8 burritos. After the burritos are wrapped heat a large skillet or pan, add 1 teaspoon oil, place the burritos on the skillet for 1-2 minutes on each side until they are golden and crispy. For the "ridges" use a griddle that has the ridged lines. Serve warm with sour cream or salsa.

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