Gluten Free Burrito in a Skillet

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Average Rating: 5 | Rated By: 5 users

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

Ingredients

  • 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. GF chili powder
  • 2 tsp. GF ground cumin
  • 1 tsp. sea salt
  • ¼ cup extra virgin olive oil
  • 1 ½ cups cooked black beans
  • 1 ½ cups uncooked basmati rice or long grain rice
  • 2 ½ cups gluten free chicken or vegetable broth
  • 2 cups shredded cheddar cheese, divided
  • 1 bunch chopped cilantro, divided
  • Instructions

  • Preheat oven to 400 F
  • Dice the onion, tomato, and bell pepper to 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 halfway through
  • Add black beans, rice, broth, half the cilantro and half the cheese
  • Stir everything together, cover the skillet 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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