Smoky Spanish Burritos

Ingredients:

Sauces:

• Smoky tangy cream
• Roasted salsa (version #2)

Rice:

• 10 oz. frozen brown rice
• 6 tbs roasted salsa

Veggie Mix:

• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 red onion, diced
• Olive oil
• 1 tsp salt

Beans:

• 1 15-oz can organic black beans, drained and rinsed, reserve liquid
• 1/4 cup liquid from the can of black beans
• 1 1/2 tsp smoked paprika
• 3/4 tsp garlic powder
• 3/4 tsp cumin
• 3/4 tsp oregano
• 1/2 tsp salt
• 1/4 tsp coriander
• 1/4 tsp chipotle seasoning

Other:

• 5-6 flour tortillas

Directions:

1. Make the sauces.
2. Cook the rice, following the directions on the package, and stir in the salsa. Set aside.
3. Heat 1 tbs of olive oil in a large pan. Sautée the peppers and onion, sprinkle with salt, over medium heat until soft and sticky looking, 8-10 minutes.
4. Put the beans and all other ingredients in a small sauce pan. Heat over medium-low heat until it thickens, 8-10 minutes.
5. Build the burritos by cooking the tortillas slightly (if they are uncooked) on a panini maker or in a large skillet. Add rice, beans, and sauteed vegetables.  Drizzle the smoky tangy cream over the filling ingredients. Fold the burritos. Add salsa on top and serve.