Best Brown Rice Bean Burrito Bowl Recipes

BROWN RICE AND BEAN BURRITO

Steps:

• If the cooked rice is cold, reheat it in the microwave. When hot, mix in the Cheddar until the cheese melts. Set aside to cool to room temperature.
• Mash the avocado and lime juice together in a small bowl with a fork until it becomes a spreadable consistency.
• Lay the tortilla out on a cutting board. Spread the mashed avocado on the tortilla, leaving a 1-inch outer border without any avocado. In the bottom third of the tortilla, lay out in a log shape the rice, beans, carrots and salsa. Roll over once tightly, then tuck in the sides and continue rolling. The avocado should help the burrito stay together. Cut in half. Wrap in a paper towel, followed by a layer of aluminum foil. Serve at room temperature.

QUICK BEAN AND RICE BURRITOS

Steps:

• In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes. , Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes., Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.