THE PERFECT CRISPY BLACK BEAN AND RICE BURRITOS
Ingredients
1 can of black beans
1/2 can of canned corn
1.5 cup mozzarella or Mexican blend shredded cheese
1 cup cooked rice Optional
1/2 bell pepper chopped
1/2 onion chopped
1/4 cup cilantro chopped
1 tablespoon butter
1 teaspoon oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoons cumin
juice of half a lime
8 medium flour tortillas
1/2 can of canned corn
1.5 cup mozzarella or Mexican blend shredded cheese
1 cup cooked rice Optional
1/2 bell pepper chopped
1/2 onion chopped
1/4 cup cilantro chopped
1 tablespoon butter
1 teaspoon oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoons cumin
juice of half a lime
8 medium flour tortillas
Instructions
- Heat a large skillet to medium heat, add the bell peppers, onion, beans, corn, cilantro, butter, juice of the lime, and spices, saute for 2-4 minutes on high. Remove from heat and set aside.
- To make the wraps, Lay tortilla flat on plate or counter, add 1/4 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.
- After the burritos are wrapped heat a large skillet or pan, 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.
- Serve warm with sour cream or salsa.
Nutrition Facts
Crispy Black Bean and Rice Burritos
Amount Per Serving (1 g)
Calories 309Calories from Fat 91
% Daily Value*
Total Fat 10.1g16%
Saturated Fat 3.7g19%
Cholesterol 14.9mg5%
* Percent Daily Values are based on a 2000 calorie