Rice and bean burritos

(Karoline Boehm Goodnick for The Boston Globe)
By Karoline Boehm Goodnick
Globe Correspondent / January 13, 2010

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Serves 8


1 tablespoon canola oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon turmeric
2 cups long-grain white rice, rinsed
3 cups water
Salt and pepper, to taste
1. In a heavy-bottomed saucepan with a tight fitting lid, heat the oil over high heat. Add the onion and garlic and cook, stirring often, for 5 minutes or until tender.

2. Stir in the cumin, chili powder, and turmeric. Cook for 1 minute, stirring, or until the spices are aromatic.

3. Add the rice, water, salt, and pepper. Bring to a boil, lower the heat, cover the pan, and simmer for 16 minutes or until tender.

4. Remove the pan from the heat and let it sit, covered, for 5 minutes. Taste for seasoning and add more salt and pepper, if you like.


8 flour tortillas (10 inches)
4 cups cooked rice
2 cups vegetarian chili
2 tomatoes, roughly chopped
1 cup shredded cheddar
1 ripe avocado, pitted and diced
1/2 cup sour cream
1/2 bunch fresh cilantro, chopped
Hot sauce, to taste
1. Set the oven at 350 degrees. Have on hand a rimmed baking sheet.

2. Lay the tortillas on the counter. In a mound from the tops to the bottoms of each one, layer rice, chili, tomatoes, cheese, avocado, sour cream, cilantro, and a dash of hot sauce.

3. Fold the top and bottom edges of a tortilla over the filling. Roll the tortilla up, completely encasing the filling. Wrap in foil (wrap in parchment if reheating in microwave tomorrow). Set them on the baking sheet. Continue folding the remaining tortillas.

4. Heat the burritos for 20 minutes or until hot in the center.