Ingredients
- For the rice:
- 2 cups uncooked brown rice, rinsed
- 3 cloves minced garlic
- 1/2 cup chopped cilantro
- zest of 1 lime
- juice of 1 lime
- salt to taste
- For the veggies:
- 3 russet potatoes, peeled and diced
- 3 bell peppers, diced
- 1 yellow onion, diced
- 15 oz can black beans, drained and rinsed
- 3 T olive oil
- 2 cups low sodium chicken broth or vegetable broth
- 6 oz tomato paste
- 4 T chili powder
- 1 tsp cumin
- salt to taste
- Other fixins:
- 8 Whole wheat or gluten free tortillas
- 2–3 cups Shredded monterrey jack cheese (optional)
- Avocado (optional)
- Sour Cream (optional)
Instructions
- Bring 4 1/2 cups of water to a boil, add in rice and garlic. Cover and simmer on low for about 40 minutes, or until rice is tender and water is dissolved. Once rice is fully cooked, stir in cilantro, lime zest, juice and salt.
- While the rice is cooking: In a large skillet, saute onion and bell pepper in olive oil until slightly tender. Add potatoes, black beans, chicken broth, tomato paste, chili powder, cumin, and salt. Bring mixture to a boil, partially cover, and simmer until potatoes are fork tender, about 20-30 minutes depending on the size of the potato chunks. Stir it a couple times while it is cooking to make sure all the potatoes cook evenly.
- To assemble, take a tortilla and add 1/2 cup rice, 1/2 cup veggies and 1/4 cup cheese. Fold it up burrito style, and top with avocado or sour cream. Or eat it plain, it is delicious all on its own!
