Last week I said I would have a recipe for you in celebration of Earth Day that would be environmentally friendly (low carbon footprint) and provide a good start for Meatless Mondays at your house. This recipe is a favorite of mine and is environmentally friendly as well as heart and waistline friendly.
Yellow Rice and Red Bean Burrito
1 cup brown rice
2 cups water
½ teaspoon turmeric
½ teaspoon black pepper
1 tablespoon canola oil
1 onion, diced
1 green or red bell pepper, seeded and diced
1 medium zucchini, diced
1 15 oz. can black beans or red kidney beans
4 10” whole wheat tortillas
½ cup tomato salsa (lower sodium)
Combine rice, water, turmeric, and pepper in saucepan. Cook until rice is done – 25-35 minutes. Meanwhile heat the oil in a medium sauté pan. Add onion, bell pepper, and zucchini, cooking until tender, about 6 minutes. Add the beans and cook until beans are heated, about 2 minutes. Fold in the cooked rice.
Warm tortillas in a skillet. Put tortilla on a plate and spread salsa down middle of tortilla. Spoon rice and bean mixture down center of tortilla roll tortilla. Yield: 4 burritos.
Per serving: 454 calories, 14g protein, 7g fat, 86g carbohydrates, 0 cholesterol, 1136mg sodium, 11g fiber. Recipe adapted from Vegetarian Times Low-Fat & Fast Mexican.