| | Directions | | In a medium saucepan combine the rice, water, turmeric, pepper, & salt; and bring to a simmer over medium-high heat. Stir the rice, cover pan and cook over med-low for 12-15 minutes. Remove from the heat, fluff the grains, replace the cover, let stand for 5 minutes. In a medium saucepan, heat the oil over medium-high heat. Add the onion, bell pepper and zucchini and cook stirring for 6 minutes stir in the beans and cook stirring for 2 minutes. Fold in the cooked rice and cover. Remove from heat and set aside until the tortillas are warm. Warm the tortillas over a hot burner or pan and place on large serving plates. Spoon the rice mixture down the center of each tortilla. Roll the tortillas around the filling. Spoon the salsa or guacamole over the top of the burritos and serve at once. |
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| Ingredients | | - |  | 1 cup Jasmine rice |
| - | | 2 cups water |
| - | | 1/2 teaspoon ground turmeric |
| - | | 1/2 teaspoon black pepper |
| - | | 1/2 teaspoon Salt |
| - | | 1 tablespoon canola oil |
| - | | 1 yellow onion, diced (medium) |
| - | | 1 green or red bell pepper, seeded & diced |
| - | | 1 zucchini, diced (medium) |
| - | | 1 can Black beans, drained (15 ounce can) |
| - | | 4 flour tortillas (10 inch ) |
| - | | 1/2 cup tomato salsa or guacamole |
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