Black Bean Burritos with Brown Rice and Tropical Salsa

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Black Bean Burritos with Brown Rice and Tropical Salsa

Ingredients

  • 1 recipe of Tropical Salsa (see below)
  • 1 cup cooked brown rice
  • 1 can black beans, drained and rinsed
  • 1 tbs cooking oil
  • 1/2 medium yellow pepper, chopped
  • 1/2 medium red pepper, chopped
  • 1/2 medium onion, chopped
  • 1/2 to 1 pound white button mushrooms, coarsely chopped
  • 1/2 cup chopped fresh cilantro, lightly packed
  • Large burrito-size tortillas (flour or whole wheat)
  • In large saucepan, saute onion and peppers in oil until
  • onions are tender, not quite translucent. Stir in
  • mushrooms; cook until mushrooms release their liquid,
  • about 2 minutes. Stir in cooked brown rice and black
  • beans; heat thoroughly. Toss in fresh cilantro and
  • tropical salsa. Serve with warmed tortillas.

Instructions

Tropical Salsa (Lazy Way)

Jar mango chutney and Jar pineapple salsa

Combine.

Tropical Salsa (Scratch Way)

1 20-oz can pineapple chunks or tidbits, drained
reserving 1/2 cup pineapple juice
1/2 mango, diced
1/2 medium onion, chopped fine
OR 3 green onions, diced fine
1 medium tomato, seeded, diced
1/2 cup chopped fresh cilantro, lightly packed

Combine above ingredients; allow to stand at room
temperature while you prepare the burrito filling.
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