Vegetable burrito filled with rice and beans with corn salsa

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 934, total fat 27 G., saturated fats 12 G., proteins 34 G., carbohydrates 140 G., fiber 11 G., cholesterol 51 mg, sodium 1436 mg, sugar 0 G.

This healthy vegetarian burrito is meatless, but the generous amount of beans makes it rich in protein, and the chipotle pepper powder imbues it with a slightly smoky flavor, so even meat-eaters won't miss the meat with this appetizer. Other ingredients include steamed rice with cilantro, corn salsa with tomatoes and lime juice, and zesty shredded pepper jack cheese. Wrap all the fillings in large burrito tortillas and enjoy the vibrant, spicy Mexican flavors. A great idea for a filling meal to take on the go.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 bunch cilantro, chopped
1 clove of garlic
0.5 tsp chipotle chili powder + more to taste
1 cup white rice
1 can (425 g) black bean soup (preferably spicy)
280g frozen chopped spinach, thawed and squeezed dry
2 cups frozen corn (preferably oven-baked), thawed
1 large tomato, diced
Juice of 1 lime
4 wheat tortillas for burritos
2 cups grated pepper jack cheese (about 220 g)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn, black beans, spinach, pepper jack cheese, chipotle pepper, rice, tomatoes, lime juice, salsa sauce, tortilla

Cooking the dish according to the recipe:

In a blender, puree most of the cilantro, reserving 3 tablespoons, with 2 cups water, garlic, chipotle chili powder, and 3/4 teaspoon salt until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce heat to low, cover, and simmer until the liquid is absorbed, about 18 minutes. Remove the lid, stir, and let the rice cool for 5 minutes.
Meanwhile, in a small saucepan over medium heat, bring the black bean soup to a boil and simmer until slightly reduced, about 3 minutes. Add the spinach and return to a simmer. Remove from heat and cover to keep warm.

In a large bowl, combine corn, tomato, lime juice, reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chili powder to taste.
Warm the tortillas in a dry skillet or microwave. Spread the rice, bean mixture, and cheese evenly among the tortillas; top with a little corn salsa. Fold the bottom of the tortilla over, then fold the sides inward and roll up. Serve with the remaining corn salsa.

Categories:

recipe / Summer dishes / Healthy eating / Healthy snacks / Calorie content of prepared meals / Vegetarian dishes / Fast food / Tortilla Dishes / Appetizers / Sandwiches / / Food Network - recipes / Mexican cuisine