Crispy Black Bean and Rice Burritos

By á-48458

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 line
• 8 medium flour tortillas

Preparation

Step 1

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 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.


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.