Before I make my burritos, I make the filling. It takes no time at all and cooks quickly on the stove top. it is delicious by itself as well. Here's the filling recipe:
Picante Beans with Brown Rice
1 can tri-color beans, drained
1 1/2 tsp chili powder
1 tsp cumin
1/4 c water
2-3 sliced green onions
1 tsp minced garlic (from jar)
1 14 oz can petite diced tomatoes or crushed tomatoes, undrained
1 c frozen corn
3/4 c uncooked instant brown rice
1 heaping Tbsp diced green chilies
1/2 c water
Tony Chatcher's Creole Seasoning to taste
hot sauce or sprinkling of Cajun seasoning
Put beans, chili powder, cumin, 1/4 c water, green onions, and garlic in a large sauce pan. heat over med. heat till it bubbles. Simmer for 5 minutes or so, stirring occasionally. Next, add tomatoes through 1/2 c water. Stir, bring to a boil, and then reduce heat. Cover the sauce pan and simmer all for 10-12 minutes till rice is done. Remember to stir it a couple of times while it's cooking.
Excellent filling for burritos.
Now here's the burrito recipe:
Healthier Vegetarian Chili Cheese Burritos
1 recipe Picante Beans with Brown Rice (see above)
1 can re fried beans- you can certainly make your own as I sometimes do, but I was under the time gun, so I opted for fat free vegetarian re fried beans. Here is a like to one re fried bean recipe I use.
some Mexicheese or Daiya or lite cheddar cheese (If you want to use it) I did not use it this time.
whole wheat tortillas (I used medium soft taco size)
leftover homemade vegetarian chili - recipe here or one of your choice
toppings of your choice: shredded lettuce, sour cream, diced tomatoes, etc
Lightly grease a dish with fat free vegetable or canola cooking spray. Warm up leftover vegetarian chili and put a thin layer of chili on the bottom of your pan. Heat oven to 350. In the center of each tortilla spread some re fried beans. Then top with some of the picante beans with brown rice.If you want to add a little cheese on top of the mixture, you can. Roll up tightly and place seam side down on top of the chili in your dish. Spoon some more chili over tortilla rolls, leaving some in the pan to be used for those who like extra "sauce." Bake about 30 minutes till heated through and chili is bubbly. If you eat cheese and don't mind the fat and calories, you can sprinkle some cheddar cheese on top of tortilla rolls and bake 1-2 additional minutes to let cheese melt. I did not put cheese on top of ours. Garnish with the toppings of your choice and serve with extra chili sauce Yum!