vegan: yellow rice and avocado burritos

[Guest guest]

this one is for brenda -- we do this all the time and never really need a

recipe. it's the choice of ingredients. fresh! and whole wheat tortillas; a mix

or all brown rice...

 

we like it vegetarian with yogurt!

 

 

* Exported from MasterCook *

 

Yellow Rice and Avocado Burritos

 

Recipe By :Jay Solomon

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup long-grain white rice

2 cups water

1/2 teaspoon ground turmeric

1/2 teaspoon black pepper

1/2 teaspoon salt

15 ounces canned pinto beans -- drained

1/2 cup diced roasted red bell peppers

1 whole ripe avocado

lemon or lime juice for avocado

2 whole scallions -- trimmed and chopped

4 10-inch fat-free flour tortilla

1/2 cup tomato salsa

fresh cilantro -- for garnish

 

1. In a medium saucepan, combine the rice, water, turmeric, pepper and salt any

bring to a simmer over medium-high heat. Stir the rice, cover the pan and cook

over medium low heat for 12 to 15 minutes.

 

2. Meanwhile, peel, pit and dice the avocado. Sprinkle with lime or lemon juice;

this keeps it from turning brown.

 

3. When rice is done, fluff the grains with a fork and fold in the beans,

roasted pepper, avocado and scallions. Replace the cover and let stand for 5 to

10 minutes.

 

4. Warm the tortillas over a hot burner or pan and place on large serving

plates. Spoon the rice mixture down the center of each tortilla. Roll the

tortilla around the filing. Spoon the salsa on the side of the burritos and

serve at once.

 

The recipe was modified slightly from the one printed in the book (added lime

and cilantro; changed instructions a bit etc.).

 

VARIATION: Cooked beans or lentils of choice with or without chili spices that

include chipotle. Use brown Texmati rice; turmeric and pinch of chili powder;

roasted red and yellow bell peppers; roasted green chile pepper; whole wheat or

flavored tortillas; minced soy cheese. Serve with a slaw of grated jicama.

yellow banana squash and zucchini. -- Pat

 

Description:

" Vegan: bean and rice burrito with peppers and avocado "

Source:

" 150 Vegan Favorites "

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Per Serving (excluding unknown items): 453 Calories; 8g Fat (16.5% calories from

fat); 13g Protein; 82g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 1071mg

Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2

Fat.

 

NOTES : Avocados lend a creamy texture to this savory, well-filled burrito, and

the turmeric gives it a yellow hue.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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