This is one of those recipes where you just don’t miss the meat – not one bit! Roasting the veggies first gives them a great flavor, then you add chili powder, then you add rice simmered with chipotle for the smoky flavor and then you add CHEESE! This is a satisfying, perfect lunch.
380 calories per serving
Salt and pepper to taste
1 1/3 c water
½ c brown rice
1 T minced canned chipotle in adobo sauce
4 bell peppers cut into thin strips
4 medium carrots thinly sliced
1 T oil
1 T chili powder
6 oz. fresh spinach leaves thinly sliced
4 10 inch burritos
¾ c low fat shredded Monterey Jack cheese
½ c salsa (optional)
Preheat oven to 450 degrees. Bring water to a boil and add rice and 1 t salt along with the diced chipotle. Cover and cook 45 minutes then remove from heat and let stand 15 minutes. Toss pepper, carrots, oil and chili powder in a baking pan and roast about ½ hour then add spinach and toss. Warm tortillas and add rice, cheese and veggies and wrap. Serve with salsa.