Sunday, October 04, 2009

Sensational Black Bean, Corn, and Rice Burritos

All of the meals I've been enjoying on my McDougall adventure have been delicious. But this is the first entree that has gone way beyond just good. Sure, I added a couple of my own tweaks, like Trader Joe's Spicy, Smoky Peach Salsa and a few slices of avocado, to make it more to my liking. But even without these additions, I think it still would have been great.

I made these with Ezekiel Sprouted Tortillas, because I like that they don't have any oil and are made with sprouted whole grains. But I think that next time I'll splurge and use flour tortillas that are thinner, softer, and more pliable, looking for ones with the least amount of oil. (Please tell me if you know where to find fat-free flour tortillas!)


1 jar of Trader Joe's Spicy Smoky Peach Salsa (or salsa of your choice)
1 jalapeño pepper, diced fine
1 15-oz can black beans, drained and rinsed
1 15-oz can sweet corn, drained
1 14.5 oz-can diced tomatoes
1/2 tsp minced fresh garlic
1/2 tsp chipotle chili powder (or 1 tsp milder chili powder)
1/2 tsp ground cumin
2 cups cooked brown rice (to save time, I used one package of Trader Joe's Frozen Organic Brown Rice)
12 tortillas
1 small avocado, sliced
1/2 cup chopped green onions (optional)


Place some of the juice from the tomatoes in a large saucepan with the diced jalapeño. Stir and sauté for a few minutes, until softened. Add beans, corn, tomatoes, garlic, chili, and cumin. Cook, stirring occasionally, for about 8 minutes. Stir in the rice, and heat through.

Wrap the tortillas in a kitchen towel and heat for 1 minute in the microwave or heat each tortilla individually for about 15 seconds on each side in a dry non-stick frying pan over low heat. Spread a line of the bean and rice mixture down the center of each tortilla, layer with 2 tablespoons of salsa, avocado slices, and a few green onions. Roll up and repeat with remaining tortillas.


Anonymous said...

These do look delicious! But you sure are eating a lot of beans since you started the McDougall plan. This may be a delicate question, but I just have to ask: Does it make you gassy?

Vegiegail said...

Haha! I'm so glad you asked that! Mark and I have both noticed a huge reduction in the amount of gas produced (I won't say by whom). I don't know if other McDougallers have had the same experience, but it is a delightfully surprising side effect for us.

disabled account said...

since we're on the subject...i had a lot of gas when i started eating mcdougall style, but the gas is mostly gone and i've notice my digestion has become even more efficient than it already was. i don't know if i've lost any weight, but it's only been about a week. i haven't read the book yet so i'm not fully following it, but my skin looks better and i feel better. so yay for fast benefits!

these look good! i made some fat free bean and rice tacos with pico yesterday and i used yellow corn tortillas because they have 1/2g of fat per 3 tortillas. they break so easily so i won't do that again, but i saw some wheat tortillas by mission, i think, that were 96% fat free. i think 1g per tortilla...they're a lot larger than the corn ones so that's not too bad.

Vegiegail said...

How great that you're already realizing some health benefits, Ginger! I don't know for sure if I've lost any weight, as I don't ever go near a scale. But I do know that my bra is not pinching me like it was two weeks ago, and that's a sure indication that I've likely lost a pound or two.

I'll check out those Mission tortillas, thanks!

Arvind said...

Could you come and cook for me?

Diana Jane Cervantes said...

Wow, it looks really delicious. I will try this recipe then try it with Rico corn rice I hope it will taste the same. Thanks for sharing this I have a new dish to serve with my Family. :)

Vegiegail said...

Thank you for visiting, Diana! I hope you enjoy these burritos as much as we do! Corn rice sounds intriguing. I'd love to try it if it's organic and GMO-free.