Vegetarian Rice-and-Bean Burritos

Weight Watchers Five & Under, p. 64

2 cups water

1 cup long-grain white rice

½ teaspoon olive oil

1 onion, chopped

1 garlic clove, minced

½ teaspoon ground cumin

¼ teaspoon salt

2 cups baby spinach leaves, coarsely chopped

¾ cup canned tomato sauce

½ cup rinsed and drained canned black beans

4 (10-inch) fat-free flour tortillas

¼ cup sliced pitted black olives

¼ cup chopped fresh cilantro

¼ cup fat-free sour cream

Bring the water to a boil in a medium saucepan. Add the rice and simmer, covered, over low heat until the liquid is absorbed and the rice is tender, about 20 minutes. Set aside.

Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion, garlic, cumin, and salt; cook, stirring occasionally, until the onion is translucent, 6-8 minutes. Stir in the spinach, tomato sauce, and beans; bring to a boil. Reduce the heat and simmer, uncovered, stirring, until the spinach wilts, about 3 minutes. 

Behold! Nutrients!

Stir in the rice and heat through.

Stack the tortillas on a microwaveable plate. Cover with wax paper and microwave on High 1 minute. Spoon about 1 cup of the rice and bean mixture onto each warm tortilla. Top with the olives, cilantro, and sour cream. 

Boop boop boop.

Fold the top and bottom of the tortillas over and roll up to enclose the filling. Cut each burrito in half.

We didn't cut them in half. You gotta feel the heft of a burrito.

My Rating: 3/5 "These are bland. Burritos aren't supposed to be bland, right? They are filling, though, and the sour cream and cilantro are nice. Those of you who are handy with spices might be interested in jazzing this one up."