Fresh Veggie Tex-Mex Burritos

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I love going to the fresh Tex-Mex places, like Qdoba and Chipotle.  But, I hate spending the money when I have so many other things I could be spending it on, like my home.  Last night, I was craving my favorite veggie burrito from a local Tex-Mex restaurant, but I resisted, and I sat down to make a list of everything I needed to buy, how much it would cost, and how many people it would feed.  I ended up spending $8.06 to feed 4.  The recipe below serves 4, but you can expand it to whatever you’d like it to be!



Large Flour Tortillas

1 C long grain white rice

1 lime

1/2 t cilantro

1 15 oz can black beans

3 bell peppers, any colors, cut into strips

1 large onion, halved and sliced

Sour cream


Your favorite salsa or pico de gallo


In a medium sauce pan, place the rice and 2 cups of water.  Cover and simmer about 20 minutes, until water is absorbed and rice is soft.  Squeeze 1/2 the lime and add the cilantro to the cooked rice.  Stir and set aside.

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Heat a griddle or flat pan to 400 degrees F.  Toss the onions and peppers on the dry griddle.  It might take 2 batches on the griddle, depending on how big yours is.  Grill until the onions and peppers start to blacken, then flip, cooking the other side the same.

In a small saucepan, heat the black beans until steaming.

Place a tortilla on a plate and microwave for about 10 seconds, to make the shell more pliable.  Layer the rice, beans, and veggies, topping with the cheese, sour cream, and salsa.  Tuck the sides in, then roll to make the burrito.  Cut in the middle if you like.

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