For a busy weekday evening, a meal of beans and rice can be both filling and delicious. These meal ideas add spices for an extra touch.
- Cuban Style Bean Burritos
Preparation time: 20 minutes
Cooking Time: 15 minutes
Makes 4 servings
125 ml (1/2 cup) long grain white rice
30 ml (2 tablespoons) olive oil
250 ml (1 cup) chopped onions
4 cloves of garlic, chopped
350 ml (1 – 1/2 cup) frozen mixed pepper strips (green, yellow, red)
3 Italian tomatoes, chopped
30 ml (2 tablespoons) red wine vinegar
5 ml (1 teaspoon) dried oregano
1 can (425 g or 15 oz) drained but not rinsed black beans
15 ml (1 tablespoon) fresh orange zest
4 flour tortillas 20 cm in diameter
250 ml (1 cup) grated strong cheddar cheese
Cook the rice according to the instructions on the package, without any fat.
Meanwhile, heat the oil in a large saucepan over medium-high heat. Add onion, garlic, pepper strips. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
Stir in tomatoes, vinegar and oregano and cook for 2 minutes.
Add the beans and reduce the heat to medium. Cover and simmer until hot and bubbly, stirring occasionally, and lightly mash some of the beans for 10 minutes.
Remove from heat and stir in orange zest. Let stand for 3 minutes.
Heat flour tortillas according to package directions. Place tortillas on a work surface.
Pour 125 ml (1/2 cup) of rice over each tortilla and 175 ml (3/4 cup) of the bean mixture over the rice. Sprinkle each tortilla with 30 ml (2 tablespoons) cheese. Fold the bottom quarter of each tortilla and roll forward, rolling in the sides.
Place on serving plates, joint side down and serve.