A wonderful “surprise” in the midst of these delectable goodies. For your child’s birthday, this recipe makes a wonderful classroom treat, especially for the children who adore the icing and typically only lick the top. For a greater surprise, use food coloring for different holidays.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 burritos |
Ingredients
- 2 ¼ cups water
- 1 cup uncooked brown rice
- 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- 3 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1 teaspoon chopped fresh basil
- 1 pinch garlic powder, or to taste
- 1 pinch salt and ground black pepper to taste
- 1 pinch seasoned salt, or to taste
- 2 tablespoons olive oil
- 2 large red potatoes, cubed
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 1 clove garlic, minced, or to taste
- 1 (15 ounce) can black beans, rinsed and drained
- 6 flour tortillas
- 1 cup fresh spinach, or to taste
- 1 cup chopped romaine lettuce, or to taste
- ¼ cup salsa, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Bring water and brown rice to a boil in a saucepan. Stir in diced tomatoes with chile peppers. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 50 minutes.
- While rice is cooking, mix cumin, turmeric, basil, garlic powder, salt, pepper, and seasoned salt together in a large bowl. Add olive oil. Toss potatoes in the mixture until well coated. Lay potatoes in a single layer on the prepared baking sheet.
- Bake in the preheated oven until fork-tender, 15 to 30 minutes, depending on the size of the cubes, checking halfway through cooking time and flipping over as needed.
- While potatoes are cooking, heat a skillet over medium heat. Saute bell pepper and onion in the hot pan until softened, about 5 minutes. Add garlic and cook for 1 minute. Remove from heat and set aside.
- Heat black beans in a saucepan over medium-low heat until hot, 2 to 3 minutes. Keep warm.
- Meanwhile, heat tortillas in a separate skillet over low heat until warm, 1 to 2 minutes, or according to package instructions.
- Lay out tortillas and fill as desired with cooked rice, beans, potatoes, pepper-onion mixture, spinach, romaine lettuce, and salsa as desired. Wrap up into burritos and serve.
- Cook rice according to package instructions, omitting about 1/8 to 1/4 cup of the water. I find it’s best to measure the diced tomatoes with green chile peppers in a measuring cup to figure out how much water to omit when cooking the rice.
Reviews
All-in-all, this was a tasty recipe. My major ding to it, is that it can easily be made with much fewer steps. Cook the rice in 2 cups water and the 10 oz can of Rotel, and set aside. Then heat a skillet over medium heat; add the oil, onions, and potatoes. Season with the seasoning mix (but I wouldn’t use the full amount listed. It made it almost bitter. Reduce the cumin and turmeric amounts by half, then season to taste from there. Add some paprika and chili powder too). Let that cook until potatoes begin to brown, then add in green pepper and garlic; cook a little longer. Add in beans until heated. Then you’re done. Much easier prep, with fewer dishes dirtied. In addition to the romaine and spinach for toppings; I added the fresh basil as a topping (instead of adding to the potatoes when cooking), and some tomato slices. Turned out great! Thanks for the recipe!