Loaded Vegetarian Black Bean and Rice Burritos

Ingredients

• 3 tablespoons olive oil
• 1 large sweet Vidalia or white onion (diced small)
• 1 large red bell pepper (seeded and diced small)
• 3 to 5 cloves finely minced or pressed garlic
• 1 tablespoon ground cumin
• 1 tablespoon chili powder (or to taste)
• one-8.8 ounce package precooked rice or 2 cups of your favorite cooked rice (I used Spanish rice)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• one 15-ounce can black beans (drained and rinsed (I used no-salt added))
• one 10-ounce can Rotel or similar tomatoes with green chiles (I used Original flavor)
• 16- ounces salsa (divided (I used chunky, medium heat))
• 1 pound soft flour tortilla shells (about 10 tortillas, 7-inches in diameter each)
• 1 cup shredded Mexican cheese blend
• fresh cilantro (finely minced for garnishing)

Instructions

1. 1

   Preheat oven to 375F. Spray a 9×13-inch casserole dish or similar baking dish with cooking spray; set aside.

2. 2

   To a large skillet, add the olive oil, onion, and cook over medium-high heat for about 5 minutes, or until the onion begins to soften and is translucent; stir frequently.

3. 3

   Add the red peppers, stir to combine, and cook for about 3 to 4 minutes or until peppers begin to soften.

4. 4

   Add the garlic, stir to combine, and cook for 1 minute or until fragrant.

5. 5

   Evenly sprinkle the cumin, chili powder, add the rice, salt, pepper, black beans, Rotel, 1/4 cup salsa, stir to combine, and cook for about 3 minutes or until heated through. Remove skillet from the heat.

6. 6

   To each tortilla, add a heaping 1/2 cup filling, roll up each burrito, and place in the prepared baking dish, seam side down. Repeat with all remaining tortillas or until filling is gone; nestle each burrito closely next each other. *

7. 7

   Evenly drizzle the remaining salsa over the top and evenly top with cheese. For a make ahead option, stop here, cover, and refrigerate until ready to bake.

8. 8

   When you’re ready to bake, bake for about 15 minutes, or until cheese has melted and salsa is lightly bubbling.

9. 9

   Garnish with cilantro and serve immediately.