Vegetarian Burrito

• servings: 4 servings
• active time: 30 minutes
• total time: 45 minutes

Ingredients

1 cup white or brown rice

1 tablespoon butter

1 lime, halved

½ cup cilantro

1 tablespoon olive oil

1 14oz can corn, drained

1 15oz can black beans, drained and rinsed

½ teaspoon oregano

¼ teaspoon chili powder

1/2 teaspoon cumin

¼ cup mayonnaise

2 tablespoons sour cream or Greek yogurt

2 tablespoons chipotle peppers in adobo sauce

4 large burrito tortillas

1 cup shredded cheddar cheese

Optional toppings: avocado, additional cilantro, hot sauce, etc.

Directions

Prepare the rice

Cook the rice according to package directions, then mix the cooked rice with 1 tablespoon butter, juice from half the lime, and 1/4 cup chopped cilantro.

Prepare the corn

Preheat the oven to 450 degrees. Roast the corn for 5-6 minutes until it begins to brown.

Prepare the beans

Combine the black beans, cumin, chili powder, and oregano in a microwave-safe bowl. Microwave for 1-2 minutes until heated. (Alternatively, you can sautè the beans in a skillet for 4-5 minutes.)

Prepare the sauce

Blend the mayonnaise, sour cream, chipotle peppers in adobo sauce, and juice from the remaining half a lime until blended.

Assemble the burritos

Warm the tortillas in the microwave with a damp paper towel.

Divide the rice, corn, and beans between the four tortillas.

Top each mixture with ¼ cup shredded cheese. Drizzle with 2 tablespoons of the burrito sauce. Roll the tortilla tightly. For a crispy burrito, heat in a lightly oiled skillet over medium high heat for 1-2 minutes per side or until golden brown.

Nutrition

• Serving Size: 1 large burrito
• Calories: 878
• Total Fat: 36.1 g
• Saturated Fat: 11.8 g
• Trans Fat: 0.3 g
• Cholesterol: 48.2 mg
• Sodium: 1164.1 mg
• Total Carbohydrate: 112.2 g
• Dietary Fiber: 11.1 g
• Total Sugars: 6.8 g
• Protein: 28.1 g