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Crispy Rice and Bean Burrito
Serves 8 |
Pan-fried and delicious!
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Ingredients:
| 1 teaspoon ground black pepper |
| 1 teaspoon cooking oil |
| 1 cup cooked rice |
| 2 teaspoons lime juice |
| 1 can black beans, (drained) |
| 1/4 cup chopped cilantro |
| 1 teaspoon salt |
| 1/2 chopped onion |
| 1 1/2 cup shredded Mexican blend cheese |
| 8 flour tortillas |
| 1 tablespoon butter |
| 1/2 can corn |
| 1 teaspoon cumin |
| 1/2 cup chopped bell pepper |
Directions:
- Heat a large skillet to medium heat. Once hot, add rice, black pepper, lime juice, black beans, cilantro, salt, butter, corn, cumin and bell peppers. Bring to high heat and saute for 2-4 minutes. Remove skillet from heat and set aside.
- Lay tortillas on flat surface. Spoon 1/4 cup of skillet mixture in middle of tortilla. Add 2 tablespoons cheese and 2 tablespoons rice in tortilla also. Fold corners in and roll tortillas into a burrito. (Repeat with remaining tortillas)
- In a separate skillet, add cooking oil and heat to high. Once hot, add one burrito and cook 2 minutes per side. (Should be golden and crisp) [Repeat with remaining burritos]
| Cooking Method: | Pan-Fry |
| Course: | Dinner, lunch |
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