I found this recipe on pinterest (and added cheese...b/c a burrito needs cheese!) because we were spending $4 a piece on those Red's Burritos for Andrew to take to work for lunch. That starts to add up! So I was super happy when I tried this recipe and Andrew told me to stop buying them and just stock the freezer with these - they taste just as good, if not better.
You can used any sized tortilla. I went with the soft taco sized because the burrito sized was too much for me. Andrew can easily grab two of this size, but I would always end up wasting half of the big ones.
2 cans black beans, drained and rinsed
1 can diced tomatoes
2 Tbsp olive oil
pinch of crushed red pepper
3 cloves garlic, minced
half of a red onion, diced
2 bell peppers, diced
1 tsp smoked paprika
1 t cumin
2 cups cooked brown rice
1/4 c chopped cilantro
salt and pepper to taste
8 oz package shredded cheese
10 soft taco sized tortillas
In a food processor, process half of the black beans and the can of diced tomatoes until smooth. Set aside.
In a large heavy skillet, warm olive oil, garlic and crushed red pepper over medium heat until fragrant. Be careful not to burn the garlic. Add onion, and saute for 3-4 minutes. Next add the peppers, paprika and cumin. Season with salt and pepper. Saute until veggies are tender. Add processed bean mixture and whole beans. Heat through, and add more salt and pepper to your taste. Mix in brown rice and cilantro.
Fill each tortilla with 1/2 cup of the bean mixture and some shredded cheese. Roll up burrito style and serve them now or freeze for later.
When reheating from frozen, wrap in tin foil and warm up for 1 hour at 350° or heat in microwave.