Four Grain-And-Vegetable Burritos Recipe

Name: Four Grain-And-Vegetable Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried black beans; 2 tablespoons olive oil; 3 cups chopped carrot; 1 1/2 cups chopped leek; 1 1/2 cups chopped onion; 1 cup chopped red bell pepper; 1 cup finely chopped mushrooms; 1 cup chopped celery; 3 cups canned vegetable broth, divided; 1 tablespoon hot chili powder; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground cinnamon; 4 garlic cloves, minced; 1 cup uncooked medium-grain rice; 1 cup uncooked lentils; 1/2 cup uncooked pearl barley; 1/2 cup raisins; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 cups chopped tomato; 10 (10-inch) flour tortillas; 2/3 cup (about 2 1/2 ounces) shredded smoked Gouda; Shredded leaf lettuce; 2/3 cup fat-free sour cream; 1 1/4 cups commercial peach salsa

Servings: persons

1 cup dried black beans
2 tablespoons olive oil
3 cups chopped carrot
1 1/2 cups chopped leek
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 cup finely chopped mushrooms
1 cup chopped celery
3 cups canned vegetable broth, divided
1 tablespoon hot chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
4 garlic cloves, minced
1 cup uncooked medium-grain rice
1 cup uncooked lentils
1/2 cup uncooked pearl barley
1/2 cup raisins
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups chopped tomato
10 (10-inch) flour tortillas
2/3 cup (about 2 1/2 ounces) shredded smoked Gouda
Shredded leaf lettuce
2/3 cup fat-free sour cream
1 1/4 cups commercial peach salsa

1
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans. Cover; let stand 8 hours. Drain.
2
Heat oil in Dutch oven over medium heat. Add carrot and next 5 ingredients (carrot through celery); saute 5 minutes. Add beans, 1 1/2 cups broth, chili powder, and next 4 ingredients (chili powder through garlic). Cover; cook 5 minutes. Add remaining 1 1/2 cups broth, rice, lentils, barley, raisins, salt, and pepper; bring to a boil. Reduce heat; simmer 25 minutes. Stir in tomato; set aside.
3
Warm tortillas according to package directions. Spoon 1 cup bean mixture down the center of each tortilla. Top each with 1 tablespoon cheese and shredded lettuce; roll up. Cut each burrito in half diagonally; place 2 burrito halves on a plate; serve with 1 tablespoon sour cream and 2 tablespoons salsa.
4
Note: You can substitute two (15-ounce) cans black beans, drained, for 1 cup dried beans and omit step 1, if desired.

1678

kcal

Calories

Fat

323

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 cup dried black beans, 2 tablespoons olive oil, 3 cups chopped carrot, 1 1/2 cups chopped leek, and more.

Yes, Four Grain-And-Vegetable Burritos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Four Grain-And-Vegetable Burritos

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