Yea, an original recipe for once! This is my mother's vegetarian burritos recipe. This meal will convert any meatatarian, even for one night.Vegetarian Burritos
1 box Uncle Ben’s wild rice, original recipe (not the quick cooking kind)
1 can black beans, preferably organic
1 small white onion, chopped
2 jalapeños, chopped and seeded to liking
Cumin
Chili powder
Garlic, freshly crushed or minced
Velveta cheese slices (I know! but it’s not the same without this wonderful cheese food)
6’ or 8’ tortillas, preferably whole wheat or low carb
Burrito toppings: low fat sour cream/2% Greek yogurt, favorite salsa, cilantro, guacamole (preferably homemade)
Cook rice according to box instructions. Drain and rinse black beans. Sauté chopped onion and pepper in oil and garlic until soft. Season with salt/pepper and cumin and chili powder. I like it hot, so keep the seeds if you prefer. The rice in the burritos will mild the spiciness.
Once the rice is done, stir in the black beans and vegetables. Steam tortillas according to Amy’s instructions (see Tupelos). Layer tortilla with one (1) slice of velveta. The velveta slices come in normal and super thickness. It actually tastes better with the thinner slices. Top the cheese with the bean and rice mixture. Let sit until cheese melts. Fold and lay seam-side down.
Top burritos with your favs. I prefer sour cream, salsa and cilantro (see why cilantro is kickbutt in blog post). My husband prefers salsa and guac. I have learned to interchange Greek yogurt and sour cream, especially the 2% kind. You get a much better bang of protein with Greek yogurt and less fat. The creaminess is about the same with low fat sour cream and 2% yogurt. Beware, this is not a universal exchange – some recipes require sour cream.
Trader Joes offers a can’t-beat double roasted salsa, which might be a number one staple in our home. It is not a chunky salsa, like I prefer, but the taste is unbeatable. TJs also has a homemade guacamole kit for when avocados are in season. It’s easy and floors all other prepackaged guac.
I know that velveta is a no-no in the healthy world, but I’ve tried other low-fat Mexican cheese blends, and they are just not the same. If you have leftover cheese, use it, but I like this recipe if I have leftover cheese dip or queso from a party and “have” to get rid of it. Better than fried chips right? The velveta slices are only 60 calories per slice, so you can just skip the cookies for dessert.
This recipe is a great staple because it uses so many cabinet items. If you don’t have fresh jalapenos, you can use jarred just to keep from going to the store.
1 box Uncle Ben’s wild rice, original recipe (not the quick cooking kind)
1 can black beans, preferably organic
1 small white onion, chopped
2 jalapeños, chopped and seeded to liking
Cumin
Chili powder
Garlic, freshly crushed or minced
Velveta cheese slices (I know! but it’s not the same without this wonderful cheese food)
6’ or 8’ tortillas, preferably whole wheat or low carb
Burrito toppings: low fat sour cream/2% Greek yogurt, favorite salsa, cilantro, guacamole (preferably homemade)
Cook rice according to box instructions. Drain and rinse black beans. Sauté chopped onion and pepper in oil and garlic until soft. Season with salt/pepper and cumin and chili powder. I like it hot, so keep the seeds if you prefer. The rice in the burritos will mild the spiciness.
Once the rice is done, stir in the black beans and vegetables. Steam tortillas according to Amy’s instructions (see Tupelos). Layer tortilla with one (1) slice of velveta. The velveta slices come in normal and super thickness. It actually tastes better with the thinner slices. Top the cheese with the bean and rice mixture. Let sit until cheese melts. Fold and lay seam-side down.
Top burritos with your favs. I prefer sour cream, salsa and cilantro (see why cilantro is kickbutt in blog post). My husband prefers salsa and guac. I have learned to interchange Greek yogurt and sour cream, especially the 2% kind. You get a much better bang of protein with Greek yogurt and less fat. The creaminess is about the same with low fat sour cream and 2% yogurt. Beware, this is not a universal exchange – some recipes require sour cream.
Trader Joes offers a can’t-beat double roasted salsa, which might be a number one staple in our home. It is not a chunky salsa, like I prefer, but the taste is unbeatable. TJs also has a homemade guacamole kit for when avocados are in season. It’s easy and floors all other prepackaged guac.
I know that velveta is a no-no in the healthy world, but I’ve tried other low-fat Mexican cheese blends, and they are just not the same. If you have leftover cheese, use it, but I like this recipe if I have leftover cheese dip or queso from a party and “have” to get rid of it. Better than fried chips right? The velveta slices are only 60 calories per slice, so you can just skip the cookies for dessert.
This recipe is a great staple because it uses so many cabinet items. If you don’t have fresh jalapenos, you can use jarred just to keep from going to the store.
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