Gluten Free Burrito in a Skillet

This gluten free dish has all the delicious ingredients of a vegetarian burrito without the tortilla. At the end of the day having a hearty nutritious meal that takes only minutes to prepare is always welcome. For this delish, Mexican recipe all you need is one large skillet and an oven. What a nice relaxing way to end the day


1 medium size yellow onion
1 large tomato
1 red or yellow bell pepper
1 jalapeno pepper, cored and diced (optional)
4 garlic cloves, roughly chopped
1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. Himalayan salt
¼ cup extra virgin olive oil
1 ½ cups cooked black beans
1 ½ cups uncooked basmati rice or any long grain rice
2 ½ cups gluten free chicken or vegetable broth
2 cups shredded cheddar cheese, divided
1 bunch chopped cilantro, divided


Preheat oven to 400 F
Dice the onion, tomato, and bell pepper to small bite size pieces. In a large skillet combine the onion, tomato, bell pepper, jalapeno, garlic, chili powder, cumin and olive oil. Bake for 25 minutes, stirring half way through
Stir in the black beans, and then add rice, broth, half the cilantro and half the cheese
Stir everything together, cover the skillet with foil and continue to cook for 18 - 20 minutes or until all the broth is absorbed by the rice
Remove the foil and sprinkle with cheese. Set the heat to broil and cook for 2 – 3 minutes, until the cheese is bubbly
Allow the burrito to cool for 10 minutes then top with fresh cilantro and serve

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