Recipe: Rice and Bean Burritos with Guacamole
These south-of-the-border classics are a hit at any summer fiesta, but it can seem like a challenge to make a tasty burrito without the meat. The protein-packed goodness of black beans combined with the brininess of olives and the sharpness of Asiago cheese make this recipe a surprisingly tasty hit – even without the carne.
1 can black beans (check the packaging, as canned beans can sometimes contain lard)
1 package yellow rice (again, check the ingredients to make sure there is no chicken stock or other meat products added)
10 large flour tortillas
1 cup Liguria olives, chopped (may substitute Kalamata or Gaeta)
2 large poblano peppers, chopped
2 cups shredded Asiago cheese
2 tablespoons olive oil
Salt and pepper
2 large ripe avocadoes, mashed
1 tomato, diced
½ cup red onion, diced
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1 tablespoon olive oil
Juice of 1 lime
How to make it:
1. Prepare yellow rice according to package directions and set aside.
2. Heat 2 tablespoons of olive oil in a large skillet. Add poblano peppers and simmer until tender, about 5 minutes. Stir in olives, black beans, salt and pepper. Cook for 7 minutes or until the beans have softened. Add to rice and stir.
3. Meanwhile, mix up your guacamole. Combine avocado, red onion, garlic, cilantro, tomatoes, lime juice and olive oil in a glass mixing bowl. Salt and pepper to taste. Let sit in the refrigerator for 30 minutes before serving.
4. Place a generous scoop of the bean and rice mixture in the middle of each tortilla. Add 1 tablespoon of guacamole and a handful of shredded cheese. Fold the tortillas over into a burrito shape.
5. Lightly brush each burrito with olive oil and cook over low heat in a sauté pan until each side is golden brown, about 2 minutes per side. Remove from heat and serve.
Compostable waste: Avocado shells and pits, onion and garlic skins, tomato tops, lime
Trash: Tortilla and cheese packaging (plastic wrap)