Ingredients

• 2.25 cups water
• 1 cup uncooked brown rice
• 1 , 10 ounce
• 3 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 1 teaspoon chopped fresh basil
• 1 pinch garlic powder , or to taste
• 1 pinch salt and ground black pepper to taste
• 1 pinch seasoned salt , or to taste
• 2 tablespoons olive oil
• 2 large red potatoes , cubed
• 1 green bell pepper , chopped
• 1 medium onion , chopped
• 1 clove garlic , minced, or to taste
• 1 , 15 ounce
• 6 flours tortillas
• 1 cup fresh spinach , or to taste
• 1 cup chopped romaine lettuce , or to taste
• 0.25 cups salsa , or to taste

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Bring water and brown rice to a boil in a saucepan. Stir in diced tomatoes with chile peppers. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 50 minutes.
3. 3 While rice is cooking, mix cumin, turmeric, basil, garlic powder, salt, pepper, and seasoned salt together in a large bowl. Add olive oil. Toss potatoes in the mixture until well coated. Lay potatoes in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven until fork-tender, 15 to 30 minutes, depending on the size of the cubes, checking halfway through cooking time and flipping over as needed.
5. 5 While potatoes are cooking, heat a skillet over medium heat. Saute bell pepper and onion in the hot pan until softened, about 5 minutes. Add garlic and cook for 1 minute. Remove from heat and set aside.
6. 6 Heat black beans in a saucepan over medium-low heat until hot, 2 to 3 minutes. Keep warm.
7. 7 Meanwhile, heat tortillas in a separate skillet over low heat until warm, 1 to 2 minutes, or according to package instructions.
8. 8 Lay out tortillas and fill as desired with cooked rice, beans, potatoes, pepper-onion mixture, spinach, romaine lettuce, and salsa as desired. Wrap up into burritos and serve.

Nutrition per serving