Veggie Burritos with Black-Eyed Peas
Get your veggies and beans in the best way possible.
By Ree Drummond
Jump to recipe
Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
45 mins
Don't forget the toppings: Load these up with guac, sour cream, and whatever else you like!
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Ingredients
- 2 Tbsp.
olive oil
- 2
garlic cloves, minced
- 1/2
large onion, chopped
- 1 cup
long-grain white rice
- 2 1/2 tsp.
kosher salt
- 2 cups
low-sodium vegetable or chicken broth, plus more if needed
- 3
limes (1/2 lime zested and 3 limes juiced)
- 1
12-ounce bag frozen black-eyed peas
- 1 tsp.
Cajun seasoning
- 1
5-ounce package baby kale
- 1
large beefsteak tomato, chopped
- 1
jalapeño pepper, diced
- 6
burrito-size flour tortillas
- 1/2 cup
chopped fresh cilantro
- 1 1/2 cups
shredded cheddar cheese
Sour cream, guacamole and tortilla chips, for serving
Directions
- Step 1Preheat the oven to 200˚. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the garlic and onion and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and ½ teaspoon salt. Cook over low heat for 3 minutes, stirring constantly to make sure the rice doesn’t burn. Add the broth, lime zest and the juice of 1½ limes; bring to a boil. Reduce the heat to low, cover and simmer until the rice is done, 10 to 15 minutes, adding more broth as needed.
- Step 2Meanwhile, cook the black-eyed peas as the label directs, adding 5 to 10 minutes additional time until the peas are tender. Drain and toss with the Cajun seasoning and 1 teaspoon salt in a bowl.
- Step 3Toss the kale with the juice of 1 lime, the remaining 1 tablespoon olive oil and 1 teaspoon salt in a large bowl and set aside. In a small bowl, mix the tomato with the jalapeño and set aside. Warm the tortillas in the microwave. Stir the juice of the remaining ½ lime and the chopped cilantro into the rice.
- Step 4To build the burritos, sprinkle ¼ cup cheddar on a tortilla, then heap some of the rice, black-eyed peas, tomato mixture and kale in the middle. Fold in the sides and roll up into a burrito. Place the burrito seam-side down on a baking sheet and keep warm in the oven. Repeat with the remaining ingredients, placing the finished burritos in the oven as you go. Serve with sour cream, guacamole and chips.
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