Meatless Chilli
Ingredients
- 1 can pinto beans 16 oz waterpak
- 1 cup rice, brown cooked
- 1/2 cup onions frozen, chopped
- 1/2 cup green bell peppers frozen, chopped
- 1/2 cup corn frozen
- 1 dash chili powder
- 1 dash cumin
- 1 dash garlic powder
- 3/4 cup water
- 1 x salsa oilfree, low sodium
- 10 each flour tortillas, whole wheat
— Optional Toppings
- 1 x lettuce chopped
- 1 bunch scallions chopped
- 1 each tomato chopped
Directions
- Saute the frozen onions and green peppers in a few tablespoons of water in a skillet.
- Drain and rinse the beans and place in a skillet and mash with a potato masher.
- Add the cooked rice, corn, spices and water.
- Heat 5 to 10 minutes until most of water is absorbed, stirring occasionally.
- Heat the tortillas quickly (just to soften) in a preheated skillet, a toaster oven, or a microwave.
- Place a line of bean mixture down the middle of each tortilla, add a teaspoon of salsa and any of the other toppings as desired.
- Fold up 1/2 inch on each side, tuck in the top edge and roll into a burrito.
- Serve immediately, topped with additional salsa if desired.
- The leftover bean mixture can be kept in the refrigerator and reheated in the microwave prior to assembly.
- The bean mixture can be adapted by changing the kind of beans (try kidney beans) or omitting the corn, or adding your favorite ingredient.