While I am not a vegetarian, I am conscious of how much meat I eat. I generally plan half of our meals with meat, and half without. Not only is this easier on the budget, it is, in my opinion, healthier for the body and the environment. Since my husband’s job is very physical, I also try to make lunches that are high in protein. This balancing act led to me these Complete Protein Veggie Burritos. A complete protein is a protein that consists of all 12 amino acids. To get a complete protein from food other than meat, you have to combine foods. This recipe combines beans, brown rice, and corn. Super simple and easy, and the burritos last all week for lunches. (Keep half in the freezer and pull out as needed.)
I added plenty of red chile and chipotle, but you can make it as spicy or as mild as you like. I also added about ½ cup provolone cheese for flavor and texture. If you’re vegan, simply omit this, or try sweet potatoes if you miss the creaminess of the cheese.
8 flour tortillas (use whole wheat for an extra healthy kick)
2 cans black beans, rinsed and drained
1 cup brown rice, cooked
1 cup corn
2 tbsp. New Mexican red chile powder
1 chipotle chile + some adobe sauce
1 tbsp. cumin
1 tbsp. garlic powder
1 tsp. onion powder
1 tsp. Mexican oregano
¼ cup water
½ cup Provolone cheese (optional), sliced, diced, or grated
1. Place the dry spices in a small bowl, add the water, and stir well. Let sit.
2. Cook rice. When rice is nearly done, add black beans and corn. Heat through.
3. Add spice mixture and the chipotle, making sure to break apart the chipotle with a spoon. Let simmer for about 5 minutes.
4. Add cheese if desired, and heat until the cheese melts. Stir well.
5. Heat your tortillas. Add enough burrito mixture to make a healthy sized burrito. Roll up and enjoy!