Goblin Bean Burritos

• 1 medium onion, chopped
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet yellow pepper
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon canola oil
• 3 garlic cloves, minced
• 2 cups cooked brown rice
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) petite diced tomatoes, drained
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup minced fresh cilantro, divided
• 8 whole wheat tortilla (8 inches), warmed
• 1/2 cup sour cream
• 1/2 cup chopped tomatoes
• 1/2 cup thinly sliced green onions
• 1/2 cup shredded cheddar cheese

1. In a large skillet, saute the onion, peppers and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, beans, tomatoes, cumin, chili powder, salt and pepper; heat through. Stir in 1/4 cup cilantro.
2. Spoon 3/4 cupful filling off center on each tortilla. Fold sides and ends over filling and roll up. Top with sour cream, tomatoes, green onions, cheese and remaining cilantro.

onion, green pepper, sweet yellow pepper, pepper, canola oil, garlic, brown rice, black beans, pinto beans, tomatoes, ground cumin, chili powder, salt, pepper, fresh cilantro, tortilla, sour cream, tomatoes, green onions, cheddar cheese

Taken from www.tasteofhome.com/recipes/goblin-bean-burritos/ (may not work)