I decided that I wanted to go a little more low-key with the seasonings in this burrito. It was a success, and all the veggies work good together.
Mild Veggie Burritos:
1 c. cooked brown rice
1 regular pkg. baby spinach, washed and chopped
1 green pepper, sliced
1 onion, sliced
2 tsp. garlic, minced (0r 2 cloves)
1 avocado, mashed
1 (14 oz.) can diced tomatoes, drained slightly
1 (16 oz.) can black beans, rinsed and drained
1/2 tsp. oregano
1 tsp. chili powder
1 tsp. cumin
dash of cayenne pepper
1 Tb. lemon juice
1/2 tsp. garlic powder
1/2 tsp. onion powder
Sea salt, to taste
1. Cook rice according to package directions, then set aside.
2. Once rice is done, saute the green pepper, onion, garlic, and spinach in a little oil. Add the mixture to the rice (make sure the rice is nice and fluffy. If you have any excess water, drain it first), then add the mashed avocado, tomatoes, black beans, and seasonings.
3. Heat the mixture through and let simmer about 10 minutes. Serve inside warmed tortilla shells.
I bet these would make good enchiladas. Also, what I did was fill about six of them, place them in a casserole dish, and bake them at 350 for about 20 minutes. I then put them in freezer-proof bags and froze them for later.