Baked Bean and Rice Cheese Burrito

Healthycooking's picture

Sep. 19, 2011

Ingredients

For filling
Canned black beans 24 Ounce (1 1/2 Cup)
Baking soda 1 Teaspoon
Bay leaf 1
Garlic 2 Clove (10 gm) , peeled
Oregano 1 Tablespoon
Chili flakes 1/2 Teaspoon
Brown rice 1 1/2 Cup (24 tbs)
For sauce
Canned tomatoes/8 ounce tomato puree 6 Large
Onion 1 , diced
Carrots 2 , peeled, thinly sliced
Cayenne pepper 1
Salt 1 Teaspoon
Chili powder 3 Tablespoon
Olive oil 1 Tablespoon (Filling)
Vegetable stock/Purified water 1/4 Cup (4 tbs)
Tortillas 8 Large , burrito sized (Flavored / Whole Wheat)
Sliced scallions/Green onions 1/2 Cup (8 tbs)
Salsa/Pace louisiana's hot sauce 1/2 Cup (8 tbs)
Grated chili jack cheese/Plain jack cheese 1 Cup (16 tbs)
Low fat sour cream 3 Tablespoon
Black olives 6 (For Garnish)

Directions

GETTING READY

1. Soak black beans overnight in water with baking soda. The water should cover the beans completely.

2. Preheat oven to 350°F.

MAKING

For fresh beans

3. Cook beans with soaked water, after bringing water to boil, along with chili flakes, oregano, garlic, and bay leaf for 45 minutes or until beans turns tender when pierced with a fork.

4. Take off from heat, discard bay leaf, drain, and keep aside.

For canned beans

3. Cook beans with soaked water, after bringing water to boil, along with chili flakes, oregano, and garlic for 45 minutes or until beans turns tender when pierced with a fork.

4. Take off from heat, drain, and keep aside.

5. Simmer rice in 3 cups of boiling water, firmly covered, for 45 minutes.

6. Take off from heat after rice absorbs all the water and keep aside.

7. Make an X slice on tomato bottom. Blanch tomatoes in a medium saucepan filled 3/4th with water after bring water to a boil for 2 minutes or until the skins of tomatoes start loosening.

8. Using a slotted spoon, take it out, cool, and peel off the skin.

9. Place a strainer above a bowl and squeeze to remove the seeds.

10. Keep aside the juice after chopping the tomatoes.

11. Add onions, cayenne, carrots, chili powder, and salt to olive oil and saute for 2 minutes.

12. Mix in tomato juice, chopped tomatoes, and stock, and cook on medium heat for 10 minutes or until carrots soften. Take off from heat and allow to cool.

13. Using a food processor, process cooled mixture to a smooth enchilada sauce.

14. Arrange tortillas on a clean plate. Place ¼ cup each of rice and beans in the middle. Top with 1 tablespoon each of sliced scallions and salsa, 3 tablespoons of grated cheese and ½ a tablespoon sour cream.

15. Roll the tortillas after folding the sides in.

16. Arrange in the baking dish, seam side down, top with enchilada sauce, sprinkle cheese, and bake, covered, for half an hour.

SERVING

17. Serve Black Bean and Rice Cheese Burrito garnished with 1 black olive.

Recipe Summary

Difficulty Level: Medium
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 8