Chipolte Black Bean Burrito
1 pkg instant brown rice (cooked according to pkg instructions)
1 pkg frozen Chipolte Black Bean & Grounds
1 onion, chopped fine
1 /2 yellow bell pepper cut into 1″ pieces
1/2 orange bell pepper, cut into 1″ pieces
1 Roma tomato, chopped to 1/2″ pieces
2-3 Tbsp olive oil
1 pkg spinach tortillas
1/4 cup garlic hummus for tortilla spread
1 cup baby spinach for tortilla topping
In a large skillet over high heat, brown onion Chipolte Black Bean mixture in olive oil. Reduce heat to medium, add bell peppers and tomatoes,
and cover with lid. Boil water in small pan and cook instant rice 10 minutes according to pkg instructions. Drain rice pkg and add to skillet and stir.
Serve on warmed spinach tortillas spread with 1 Tbsp hummus and 1/4 cup baby spinach and rolled into a burrito.
I love to fill up with a healthy Chipolte Black Bean Burrito. It is a great comfort food and makes enough to serve 4-6 people.