What you'll be getting:

Black Bean Burritos

1 burrito (1 tortilla, colby cheese*, black beans, tomatoes, red peppers, onions, kale, chilies, nutritional yeast, cumin, salt, and pepper) 

1/4 c rice 

1 large spoonful of fresh guacamole (avocados, onions, chilies, lime juice) 

 

*Cheese omitted for vegans. 

 

Per Serving

Equipment needed: 1 sheet pan, 1 pot of water or pan with a lid for the rice

Preheat the oven to 400. 

Add 1/2 c of water (per serving) to the rice, cover with a lid. If you choose to boil the rice you don't need to measure out, just make sure you have enough water in the pan so that the rice boils freely, similar to how you would cook pasta.  

Place the burritos on a sheet pan, when the oven reaches 400, place the sheet pan and rice in the oven. 

Set a timer for 20 minutes. 

After 20 minutes pull the sheet pan and the rice from the oven. 

Slice the burrito, or keep it whole, plate up beside the rice and serve with the guacamole. I didn't add the cilantro to the guacamole because some have an aversion to it, feel free to add it or discard it. From start to finish this dinner takes just over 20 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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