This is a delectable meatless meal for busy bodies. This old Mexican favorite goes well with dairy or vegan regular or Greek yogurt, and is best stuffed in a SWG tortilla/wrap. Vegan-friendly, and can be gluten-free.

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  • Preparation Time

    10 minutes

  • Cooking Time

    15 minutes

  • Difficulty Rating

    1

  • Serves

    8

Ingredients

  1. 1 Tbsp. / 15 ml olive oil
  2. 1 cup / 200 g onion, chopped
  3. 2 cloves fresh garlic, minced
  4. 1 cup / 120 g cheese, crumbled or shredded, preferably organic pastured or vegan
  5. 1 cup / 195 gm brown rice, cooked
  6. 2 cups / 345 gm black beans, cooked
  7. 1 cup / 160 gm tomatoes, chopped
  8. Salt and pepper to taste
  9. ½ tsp. / 2 gm cumin
  10. 1 tsp. / 3 gm chili powder
  11. ¼ cup / 4 gm cilantro, chopped
  12. 8 small (1 oz / 28 g) or 4 medium (2 oz /57 g) SWG* tortillas/wraps

Directions

  1. Heat olive oil in a large saucepan over medium heat. Stir in the onion and sauté for about a minute before adding the garlic.
  2. Continue to sauté for a minute more, then adding the cheese and brown rice.
  3. Add in the black beans and tomatoes; season with salt and pepper to taste, and stir in the cumin, chili powder, and cilantro.
  4. Turn the heat off and let stand for about 10 minutes before scooping portions to fill your burrito tortilla pockets.
  5. . Wrap each and serve with salsa (½ cup / 120 g = 1 vegetable exchange), Avocado Butter (½ Tbsp. / 22 g = 1 fat exchange), and/or cooked organic corn (½ cup / 75 g = 1 carb exchange), if desired.

*SWG = sprouted whole grain

Serving Size: ֲ1 small or ½ medium wrap

Exchanges per Serving: 2 Carb, 1 Protein, 0 Fat


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Comments 29

  1. I cannot find the link for reducing the number of comments – I saw earlier a post saying you were using Google Chrome, I am on an Apple Mac Book Pro running Safari. When I clicked on a link to reduce the number of servings, it only showed how to reduce the oils. I can write on the recipe, but thought it would be nice to have it done, for certain, correctly. Thanks

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