Black Bean and Rice Burritos
It’s been a long time since K and I have had a meat free meal that we actually enjoyed, and wanted for more than one day in a row. We loved these burritos, and if you have to have meat you could easily grill some chicken and throw it in. The options are totally endless with these.
We used a panini maker, rather than stove top, after putting our burritos together. I’ve now been spoiled and want all of my burritos to be grilled or panini’d.
Ingredients
1 can of black beans
1/2 can of corn
1 1/2 cup mozzarella or Mexican blend shredded cheese
1 cup cooked rice
1/2 bell pepper, chopped
1/2 onion, chopped
1/4 cup cilantro, chopped
1 Tbsp. butter
1 tsp. oil
1 tsp. salt
1 tsp. black pepper
1/2 tsp. chili powder
1 tsp. cumin
Juice of half a lime
8 medium flour tortillas
sour cream
salsa
guacamole
Instructions
1
Heat a large skillet to medium heat, add the bell peppers, onion, beans, corn, cilantro, butter, lime juice, and spices, saute for 2-4 minutes on high. Remove from heat and set aside.
2
To make the wraps, lay the tortilla flat on plate or counter, add ¼ cup of the bean mixture, 2 tablespoons rice, 2-3 tablespoons cheese. Be sure to leave about 2-3 inches from the corners. Wrap burrito by folding over the edges. Continue this for all 8 burritos.
3
After the burritos are wrapped heat a large skillet or pan, or use a panini maker, add 1 teaspoon oil, place the burritos on the skillet for 1-2 minutes on each side until they are golden and crispy. For the “ridges” use a griddle that has the ridged lines.
4
Serve warm with sour cream, salsa, and guacamole.
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