Black Bean Burritos

Source: Zonya's Health Bites

2 cups brown rice 

1 Tbsp olive oil

1 onion, chopped (I use pre-chopped, frozen)

1 bell pepper (I use pre-chopped, frozen)

1 tsp minced garlic (I use jarred)

2 cups medium salsa

2 cans black beans

2 cups frozen corn

½ cup parsley, chopped

2 tsp cumin

1 tsp dried oregano

Cook rice as directed on package. (I love Basmati brown rice. It smells like popcorn. I make lots and freeze it to make recipes like this super fast.)

Sauté onions, bell pepper, and garlic in olive oil. Add salsa, black beans, corn, rice, parsley, cumin, and oregano. Simmer 10 minutes. Serve in tortillas, top with cheese and sour cream.

If I don't have every ingredient, I just improvise. Peppers, corn, parsley, even oregano can be left out. The salsa gives it most of the flavor. The cumin makes it extra good though. This makes a lot. It freezes well individually portioned in zip lock bags.