Ingredients
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2 (15 ounce) cans low-sodium black or pinto beans, rinsed
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4 teaspoons chili powder
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1 teaspoon ground cumin
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2 cups shredded sharp Cheddar cheese
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1 cup chopped grape tomatoes
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4 scallions, chopped
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¼ cup chopped pickled jalapeños
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2 tablespoons chopped fresh cilantro
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8 8-inch whole-wheat tortillas, at room temperature
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2 cups cooked brown rice
Directions
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Mash beans in a large bowl with chili powder and cumin until almost smooth. Add cheese, tomatoes, scallions, jalapeños and cilantro; stir to combine.
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Spread about 1/2 cup of the filling on the bottom third of each tortilla and top with about 1/4 cup rice. Roll up snugly, tucking in the ends as you go. If serving immediately, transfer to a microwave-safe plate, cover with a paper towel and microwave on High until steaming hot, 1 to 2 minutes. If freezing, wrap each burrito in foil. Freeze for up to 3 months.
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To heat: Remove a burrito from the foil and place on a microwave-safe plate. Cover with a paper towel and microwave on High until steaming hot, 1 1/2 to 2 1/2 minutes.
