Black Rice & Black Bean Mini Burritos with Corn and Bean Salad
This was our lunch today! Yum, it was so good. Black rice is good for you, full of phytochemicals and such. I use organic frozen corn for the corn salad. A lot of the corn grown in the US is the creepy Monsanto GMO corn. That stuff is scarrie. I say no to Monsanto and their plan to dominate food supplies with their creepy monster crops. I digress…
Here’s how to make this yummy plate of homemade Mexican food:
Cook some black rice in plenty of water. It takes about 20 minutes. Once it’s cooked, drain the remaining water off, add the rice back to the pot, cover and set aside.
For the black beans: Chop a small onion, 1 stalk celery, 1 carrot, and a few garlic cloves and sauté in a skillet with a little olive oil. Drain and rinse 1 can of black beans, divide it in half, (add half to a bowl and set aside ) add the other half to the skillet. Add 1/2 c. water or stock, reduce heat,cover and simmer.
For the Corn and Bean Salad: Rinse 1 cup frozen corn (to speed up the thawing process) add to the bowl with the reserved black beans, along with 1 small minced shallot, 5 or 6 chopped sun dried tomatoes, 1 small crushed garlic clove. 2 tblsp rice vinegar, 2 tblsp red wine vinegar, a squeeze of fresh lemon juice, a drizzle of olive oil, salt and pepper, 1 tsp ancho chili powder, 1/2 Cup fresh cilantro, chopped, and a sprinkle of paprika. You could also add a pinch of red pepper flakes if you like it spicy.
For the mini burritos: Place some of the cooked rice, the thickened bean & veggie mixture, and a little cheese on one end of a blue corn tortilla and roll it up. Wrap with foil and bake at 350 for about 5-10 minutes until piping hot and melted.
Chop iceberg lettuce, tomatoes and avocado, and lay them on a serving plate, top with the corn and bean salad, sour cream or plain yogurt, and a few olives, and of course the mini burrito hot out of the oven, yum!