Burritos with Spanish Rice and Black Beans

Mar 17 2012 | by Susan Voisin | 4 Comments » |
Tags: Eat To Live, gluten-free, McDougall, Quick & Easy

Print this recipe

Add to Recipe Box

This easy Spanish rice makes a delicious burrito filling or side dish. See the recipe on the Fatfree Vegan Kitchen Blog.

Please follow and like us:

Submitted by:

4 Responses to “Burritos with Spanish Rice and Black Beans”

1. Jamie Says:

   November 18th, 2014 at 4:18 pm

   Awesome dish. I used the leftover bean and onion portion and added to fresh cut baked French fries as a Poutine…delicious.
2. adam stevens Says:

   May 5th, 2012 at 7:10 am

   These are exceptional with the really big “beefsteak” tomatoes – if you can find them! Thanks for the recipe!
3. Valerie B Says:

   April 17th, 2012 at 12:54 pm

   A Green-Pan is what we use – there are several different companies that make them. We bought our first one at Walmart of all places. They use a ceramic coat instead of one filled w/ chemicals, and they are wonderful! I’ve seen ads for one on television, so they’re out there and pretty easy to find.
4. Elizabeth Says:

   March 26th, 2012 at 7:13 pm

   Hi – Most healthy recipes recommend cooking in a non-stick skillet. We’re concerned about the chemical coatings on these types of skillets. Can you recommend a non-coated, non-stick skillet? Thanks!