Black Bean Burritos
Simple enough for a lunch or a weeknight supper, so get out the hot sauce
1 15-ounce can black beans, drained and rinsed
1/2 cup salsa
1 cup cooked brown rice
12 6-inch flour tortillas
1 cup shredded leaf lettuce or spinach
1 tomato, diced
Combine the black beans, salsa and rice in a saucepan and simmer gently for 3 minutes, stirring occasionally. Remove from heat, cover and let sit for 5 minutes.
In an ungreased skillet, heat a tortilla until warm and soft, then spread a line of the bean mixture down the center. Top with lettuce, tomato and more salsa, if desired.
Roll the tortilla around the filling, then repeat with the remaining tortillas.
Recipe courtesy of Compassion Over Killing.
All figures are per serving (assumes six servings).
Fat: 6 grams
Fiber: 4 grams
Carbs: 50 grams
Protein: 7 grams