Black Bean and Brown Rice Burritos

Justin and I are always searching for new ways to make lunch exciting, so here I present to you.... Black Bean and Brown Rice Burritos!!! The best part about these besides the fact that they were quick and easy to make, is that you can FREEZE them - that's right folks, put them in the freezer just like those nasty fat infested ones from the grocery store, except here you have nothing but natural goodness! : ) You just wrap in foil, the plastic wrap and freeze. Of course, when you reheat - take the foil off! 

This recipe makes about 5 burritos.

INGREDIENTS

 1 medium onion, chopped

2 cloves of garlic, finely chopped

1-2 cups sliced mushrooms (or leave out if you don't like mushrooms!)

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

2 (15.5 ounce) cans of black beans, drained and rinsed

1 (14.5) ounce can of diced chili -style tomatoes (or plain is fine)

1 cup chicken broth or stock

2 cups cooked brown rice

1 cup shredded mozzarella cheese

Whole Wheat tortillas

DIRECTIONS

1. Place olive oil in large pan over medium heat. Add onion and sauté for 3 minutes.Then add garlic and mushrooms and sauté for another 3 minutes or until mostly cooked. 

2. Add the black beans, tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for about 10-15 minutes. 

3. Warm tortillas in the microwave until soft. Add rice to burrito along with the bean and tomato mixture, and top with cheese. 

Wrap up and enjoy!