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Black Bean and Rice Burritos Recipe with spinach, broccoli, corn and cheese wrapped in whole wheat tortilla for easy dinner or lunch on the go, and kids love them too. | ifoodreal.com

Holy burritos, I have burnt 8 out of 10 fingers while figuring out how to roll a whole wheat tortilla without breaking it! I completely understand why there are so many recipes with white flour tortillas but those recipes are not for us. No need for them either as I managed to roll these babies up good enough for freezing and my boys not giving me looks what’s on their plate.

And these black bean and rice burritos were delicious, filled with all plant-based goodness!

Black Bean and Rice Burritos Recipe with spinach, broccoli, corn and cheese wrapped in whole wheat tortilla for easy dinner or lunch on the go, and kids love them too. | ifoodreal.com

For good first 20 minutes I thought dinner that night would look like this:

Black Bean and Rice Burritos Recipe with spinach, broccoli, corn and cheese wrapped in whole wheat tortilla for easy dinner or lunch on the go, and kids love them too. | ifoodreal.com

But then I got a hang of tortillas by warming them up directly on a gas burner. Not without burning one. Since we do not use microwave for health reasons, a stovetop method worked best – you could also warm it up directly on coil burners. Please don’t burn your house!

Black Bean and Rice Burritos Recipe with spinach, broccoli, corn and cheese wrapped in whole wheat tortilla for easy dinner or lunch on the go, and kids love them too. | ifoodreal.com

These organic corn and whole wheat tortillas from Trader Joe’s are easier to roll up than Food For Life ones. If you know of any other Clean Eating pliable tortillas PLEASE share!!! I beg you typing with my burnt fingers.

Black Bean and Rice Burritos Recipe with spinach, broccoli, corn and cheese wrapped in whole wheat tortilla for easy dinner or lunch on the go, and kids love them too. | ifoodreal.com

Black bean and rice burritos are perfect for freezing without any liquid-y fillings to make them soggy (as I was stashing burritos inside freezer I thought that now I make my own “processed food” I can pull out for dinner one night, just like many Americans do. For once, I felt no different but that feeling was quickly gone as I started blending a green smoothie).

Black Bean and Rice Burritos Recipe with spinach, broccoli, corn and cheese wrapped in whole wheat tortilla for easy dinner or lunch on the go, and kids love them too. | ifoodreal.com

You add salsa and Greek yogurt later on top. They also keep extremely well in the fridge making easy grab and go lunch.

Black Bean and Rice Burritos Recipe with spinach, broccoli, corn and cheese wrapped in whole wheat tortilla for easy dinner or lunch on the go, and kids love them too. | ifoodreal.com

I intentionally kept burritos vegan, sprinkling only a few teaspoons of organic white cheddar cheese on kids’ ones. Won’t hurt and will make them eat burritos faster. I also wanted to mention I ran out of unbleached parchment paper so had to use bleached one I had on hand. Before reheating I plan on removing the paper as bleached parchment paper has been known for leaching harmful chemicals into food once heated. By then, burritos will be holding their shape well, especially frozen. I usually buy this unbleached parchment paper on Amazon or Paper Chef in stores.

Black Bean and Brown Rice Burritos

Black Bean and Brown Rice Burritos

Ingredients

  • 3/4 cup brown rice, uncooked
  • 1 medium onion, diced
  • 5 large garlic cloves, minced
  • 1 tbsp olive oil, extra virgin
  • 1 large bell pepper (any colour), diced
  • 4 cups broccoli (including stems), finely chopped
  • 2 cups corn, frozen
  • 14 oz can black beans, drained & rinsed (I cook my own beans)*
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 3/4 tsp salt
  • Cayenne pepper or red pepper flakes to taste (I left them out because of kids)
  • 1/3 cup cilantro, chopped
  • A few handfuls spinach
  • 15 whole wheat tortillas
  • Salsa and Greek yogurt, for fixings (optional)

Directions

  1. Cook rice as per package instructions.
  2. In the meanwhile, preheat large non-stick or cast iron skillet on medium heat and swirl olive oil to coat. Add onions and garlic, saute for a few minutes, stirring occasionally. Add bell pepper and broccoli; cook for a few more minutes. Add corn, black beans, cumin, garlic powder, salt, red pepper flakes; stir and cook for a few minutes. Add rice, cilantro and adjust salt and spices to taste.
  3. Set up burrito rolling station ready: tortillas, filling, spinach and parchment paper. To make tortillas pliable, warm up each tortilla directly on a gas or coil burner on both sides, flipping frequently and until it is pliable. Use kitchen tongs (feel free to use your own proved method). Then working quickly to avoid tortilla breaking, lay tortilla on a flat surface, place 2 scoops of filling (depending on a size of your tortilla it might be less or more), fold both sides and then roll tight. Roll into a piece of unbleached parchment paper and place seam side down. Repeat with remaining tortillas and filling. Serve hot with various fixings like organic salsa and Greek yogurt.
  4. Storage Instructions: Refrigerate for up to a few days. To reheat place in a baking dish and bake at 375 degrees F for about 10 minutes. Freeze in a resealable plastic bag and bake from frozen, increasing baking time by 5 - 10 minutes.

Notes

*You might need to use less salt than me since I use my own cooked beans that are unsalted.

http://ifoodreal.com/black-bean-rice-burritos/

Nutritional Info

Servings Per Recipe: 15

Amount Per Serving = 1 burrito (no fixings):
Calories: 210.9
Total Fat: 3.4 g
Cholesterol: 0.0 mg
Sodium: 70.3 mg
Total Carbs: 41.1 g
Dietary Fiber: 6.7 g
Protein: 7.8 g
WW Points+: 6

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11 Comments

    • Olena

      Well, there is a lot of contradicting information out there. Many sources say microwave is OK and some sources indicate it is not. I have read all of them and based on our knowledge and previous life experience we decided it is better to avoid it. Plus we do not eat processed foods that require microwaving therefore we don’t really need it. I used microwave majorly for reheating but I grew up in Ukraine reheating everything on gas stove and just went back to it – super easy. I view microwave as a potential hazard that I would rather stay away from, just in case. It is like with GMOs and RoundUp – no long term study of its effects has been ever conducted by independent parties and short term ones done recently don’t look good for us. Therefore, I stay away. Here are my sources and I share many of other Dr. Mercola’s points of view.

      Reply
  1. Katy

    Olena, thank you SO much for this recipe! I’m certainly no cooking expert, and I love that your recipes use simple ingredients with easy to follow instructions.This was my first time soaking and cooking black beans, and it came out great. Much easier than I anticipated! I subbed Rotel with green chiles for the bell pepper, and ended up with extra filling since I used smaller tortillas. I’m looking forward to using it to make easy burrito bowls for lunch this week. These burritos are beyond delicious! Thank you!

    Reply
    • Olena

      You are welcome, Katy. Food is more simple and delicious than many people tend to believe in America. In Europe cooking is so simple and fresh. Here I myself get intimidated by these complicated recipes and techniques, so I don’t do any of them. Glad you gave beans a shot!

      Reply
    • Olena

      I have the one with ridges but maybe it will work…I do everything in the kitchen for my husband. He can cook only eggs, I swear. He doesn’t even know what burrito is although he had it a million times. Fajita, taco, burrito is all the same to him. It is terrible, I wanna cry sometimes LOL!

      Reply
  2. Danielle

    Made these a couple days ago ….they are amazing!
    thank you so much for sharing the recipe.

    Reply
  3. Matt

    Thanks for the great recipe. I really was quite good — other than pseudoscience. Dr. Mercola is quack.

    Reply

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