Black Bean Burritos with Brown Rice and Tropical Salsa

Courtesy of Vegiemama


For Burritos:
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)

For Tropical Salsa (lazy way):
Jar mango chutney
Jar pineapple salsa

OR, for 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


To make burritos:
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.

To make Tropical Salsa (Lazy Way):
Combine the chutney and pineapple salsa.

Or, to make Tropical Salsa (Scratch Way):
Combine ingredients listed for the scratch way; allow to stand at room temperature while you prepare the burrito filling.

See other recipes submitted by Chet Day