Well, this is the clearest picture I could get of this ah-mazing burrito! I had to make this one a little smaller for a picture because the first two were so messy when I attempted to roll them up, I might need bigger tortillas? These are the perfect quick dinner idea that can fill you up and it’s an all in one meal. They were seriously SO good, and after Josh ate two of them he said “extreme success!”
I used the whole grain flour tortillas with rolled oats and flax seeds from Trader Joe’s for the first time and they were really good. They’re pretty thin and about 130 calories, but still had some oil because I couldn’t find any there that didn’t. However, their fat-free refried beans are oil free and so good. I used leftover rice in the fridge and heated it up with a squeeze of lime, and it was a great way to reuse leftovers in a new way. I sautéed onions and bell peppers with some spices for extra flavor and added them to the burritos with all of the toppings we love: lettuce, cucumber, pico, guac, and salsa. This might be a weekly meal, so you should definitely try it out.
Refried Bean and Rice Burritos
Serving for 5 burritos
2.5 cups leftover brown rice
5 large whole grain tortillas
1 can fat-free refried beans (TJ’s)
1 onion, sliced
1/2 tbsp cumin
1/4 tbsp chili powder
1/4 tbsp garlic powder
Salt to taste
2 bell peppers, sliced, I used red and yellow
2 cups chopped lettuce
3/4 cup pico de gallo
5 oz guacamole
2 Persian cucumbers, diced
1. In a skillet, add peppers and onions to sauté and add the spices and stir. Cook down until tender.
2. In separate bowls, heat up the beans and the rice with a squeeze of half a lime.
3. Wrap tortillas in a towel and heat in the microwave to warm, about 20-30 seconds.
4. On each tortilla, spread about 1/4 cup of refried beans and then add 1/4-1/2 cup rice.
5. Top with peppers and onions, then add lettuce, cucumber, pico, and guacamole.
6. Attempt to roll it up, fold outside sides in about 1/4 way in and then roll the burrito up away from you.