Brown Rice, Bean, and Spinach Burritos

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Have you embraced a plant based diet? While my family is not vegetarian, I am always trying to incorporate more plant based meals into our regular routine. A great way to start small and add  more plant based meals into your diet is with Meatless Monday. Each Monday commit to a meatless dinner for your family.  It doesn’t have to be complicated. This recipe for Brown Rice, Bean, and Spinach Burritos was developed by using ingredients I had on hand! Its a quick and easy recipe for a weeknight dinner and make great leftovers for lunch the next day.

More and more evidence has determined that a whole food plant based diet can improve your health by helping lower cholesterol and blood pressure, reduce the risk of heart disease, help regulate your blood sugar, and maintaining a healthy weight.  Also key to over all health is your digestive health and your Gut Microbiome. Did you know that your gut microbiome plays a huge part in your overall health and immune system? It is also linked to things  like inflammation and mental wellness. The Gut Brain Axis plays a huge role in things like stress, anxiety, sleep,  and mood.

These Brown Rice, Bean, and Spinach Burritos  would pair great with my Cauliflower Ceviche, a recipe inspired by our trip to Cabo San Lucas a couple of years ago.

Looking for more Meatless Monday Inspiration? Try my other Vegetarian Favorites!

Tofu Veggie Stir Fry

Tofu Chickpea and Spinach Curry

Spinach, Tomato, and Goat Cheese Quiche

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Brown Rice, Bean, and Spinach Burritos

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This recipe for Brown Rice, Bean, and Spinach Burritos is a quick and easy weeknight meal that is also healthy and delicious

Ingredients

• 1 Tablespoon Avocado Oil or Extra Virgin Olive Oil
• 1 large onion, chopped
• 1 cup cooked brown rice
• 1 15 ounce can organic low sodium red kidney beans, Drained and rinsed
• 2 cups fresh chopped spinach
• 1 Tablespoon Cumin
• 1/2 Teaspoon Sea Salt
• 1/4 .Teaspoon Crushed Red Pepper Flakes
• 1/2 cup chopped Cilantro
• Optional Toppings:
• Hot Sauce
• Non Fat Greek Yogurt (A healthier, protein packed option to Sour Cream)
• Avocado or Guacamole
• Salsa

Instructions

1. Heat Oil in a large skillet over medium heat.
2. Add onion, cumin, red pepper, and salt and sauté until soft and the spices are fragrant, about 4 minutes.
3. Add in cooked rice and the beans. Stir to combine.
4. Add in chopped spinach. Cook for 5 minutes until the spinach is wilted and all the ingredients are heated through. Add chopped cilantro.
5. Spoon into tortillas and  with the toppings of your choice