Smoky Spanish Burritos

Smoky Spanish Burritos

Serves: 4




  • 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


  • 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


  • 5-6 flour tortillas


  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.

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