Betty’s Bean Burritos

BettysBeanBurrito---opt

6 servings

Betty’s Bean Burritos are a delicious opportunity to use leftover beans and rice for an easy dinner or satisfying lunch. As quick to make as they are healthy, I usually add shredded cabbage for an extra dash of green; as always, have fun creating your own version!

Ingredients:

  • 2 cups cooked kidney beans, precooked
  • 2 cups brown rice, precooked
  • ½ to 1 teaspoon salt, to taste
  • 6 whole-grain tortillas
  • 1½ cups shredded cheese, vegan or dairy
  • 1 ripe avocado, peeled and chopped
  • 1½ cups salsa (jarred is fine; choose your preference, from mild to hot)

Optional:

  • ½ cup olives 1 cup cabbage, shredded
  • 1 cup smoked tofu, diced

Heat beans and rice separately by placing into a saucepan, adding ½ inch of water, and warming over medium heat, covered, for 2 to 3 minutes. If beans are unseasoned, stir in salt before serving.

Warm your tortillas by wrapping a stack of 6 tortillas in aluminum foil and place in a preheated 350° oven until heated through, 15 to 20 minutes.

Layer each warm tortilla with beans and rice and any other fillings you choose, spreading evenly in a line down the center. Top with cheese and salsa, tuck in the ends to keep the goodness in, roll up, and enjoy.

Posted in

Leave a Comment





Search

Breathe into Breakthrough logo

Free 3 Day Workshop

10 minutes a day to build the foundation for lasting habit change

Available Now On Demand!

About Elizabeth

I’m Elizabeth Borelli, breathe into breakthrough success coach and author. By combining my years of coaching experience, a BA in psychology, multiple certifications in ICF-accredited life coaching, plant-based nutrition, and RYT 200 yoga teacher training, I’ve developed a unique mind-body approach to personal growth and professional success.