Remember that Eddie Murphy routine in “Raw” when he talks about how his mom promised to make him a burger that was “better than McDonald’s”?
I’m not going to tell you this Black Bean Burrito with Cilantro-Lime Rice is better than Chipotle’s, because that would be madness. BUT, depending on how crazy you get with the toppings, it can definitely be cheaper, more nutritious, and low enough in calories that you could eat the whole thing without feeling like a slug marooned on a sidewalk.
Plus, when your family’s tired of having the same-old stuff for dinner, it’s nice to prep a bunch of burrito ingredients and let everyone make their own. An easy way to keep your vegans, vegetarians, carnivores, omnivores, flexitarians and cannibals satisfied.
Definitely better than McDonald’s.
Black Bean Burrito with Cilantro Lime Rice
Adapted from Dr. Neal D. Barnard’s “21-Day Weight Loss Kickstart”
Makes 2 burritos
- 1 cup cooked rice
- 2 tablespoons chopped fresh cilantro
- Squeeze of lime
- 1 tablespoon vegetable oil
- 1/2 green pepper, sliced
- 1/4 yellow onion, sliced
- 1 clove garlic, minced
- 1/2 tablespoon dried oregano
- 1 cup black beans, drained but not rinsed
- salt and pepper, to taste
- 2 10-inch whole wheat tortillas
- Optional toppings: salsa, corn kernels, lettuce, diced tomato, diced avocado or guacamole, cheese and sour cream
- In a small bowl, mix the rice with the cilantro and lime juice. Set aside.
- Heat the oil in a nonstick skillet over medium heat, and saute the green pepper and onion until the onion is browned. Add the garlic and oregano, and saute for 1 more minute. Set aside.
- In the meantime, warm the black beans in the microwave or in a saucepan over low heat. Add salt and pepper to taste. Set aside.
- Warm the tortillas in the microwave, on the stove, or in the oven, according to package directions.
- Spoon the black beans down the middle of each tortilla, dividing equally. Add the rice, vegetables and any optional toppings.
- Fold two sides of the tortilla over the filling, and roll up the burrito from an unfolded edge. Repeat with second burrito. Serve them seam-side down.