Servings: 6 to 8

This is a really good recipe to use for a “meatless meal.” It has all kinds of plant foods and plenty of fiber and phytochemicals.
1 medium onion, chopped
1-2 cloves of garlic, chopped
1 Tbs canola oil
¾ cup brown rice
1 14-oz can low sodium chicken or vegetable broth
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 tsp cumin
1/8-¼ tsp cayenne pepper
tortillas
shredded low fat cheese
salsa
lettuce

1. Sauté the onions and garlic in the oil for 2 minutes. Add the rice and cook another minute. Pour the broth over the mixture, and bring to a boil. Simmer over medium low heat for about 30 minutes, stirring occasionally, until all the liquid is absorbed.

2. Stir the beans and spices into the rice mixture. Heat for 4-5 minutes.

3. Meanwhile, briefly heat the tortillas in a microwave with some wet paper towels, until they are soft and flexible.

4. Assemble your burrito by using about ½ to ¾ cup beans and rice mixture, 1 oz shredded cheese, 1-2 Tbs salsa and a few leaves of lettuce on a tortilla. Wrap, and enjoy!