Burrito
Burrito
By: Rachel's Tea
Info
Info
Servings
-
Prep-Time
-
Cook-Time
-
Cal/serving
-
Ingredients
- Cooked rice 2 cups
- limes (juiced) 2
- Fresh cilantro (chopped) 2 tbsp
- Onion (diced) 1/2
- Cloves garlic (minced) 3 to 4
- Olive oil 2 tbsp
- Black beans 15 oz
- Chili powder 1 tbsp
- Cumin 1/2 tbsp
- Hot sauce (to taste) 1 tbsp
- Salt (Optional) to taste
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NOTE:Toss in some extra toppings such as Tracy favorite AVOCADO, vegan sour cream, homemade guacamole, salsa, black olives, or whatever you have on hand.
Warm the tortilla first by microwaving it under a damp paper towel for 15 seconds, or on a griddle over low heat. This will make the tortilla much easier to fold.
Try to keep your fillings 3 to 4 inches wide and about 8 inches long. If you must add more, your burrito may not close properly.
Make sure you let the burrito sit for a minute (or two, if you can wait) so the tortilla can mold to the fillings.
Take your time on the first try. It takes a little bit of practice to master burrito folding.
For A Delicious Breakfast!
Method
- Gather the ingredients.
- In a large bowl, toss together the fresh chopped cilantro with the leftover cooked rice and drizzle with a bit of fresh lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
- In a separate large skillet, sauté the onion and garlic in vegetable oil or olive oil for 2 to 3 minutes, or until the onion is soft.
- Reduce the heat to medium-low and add the black beans or pinto beans and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
- Spoon the cilantro lime rice and the black beans onto lightly warmed flour tortillas, and add any additional toppings you want, such as vegan cheese, salsa, avocado slices or guacamole, black olives or vegan sour cream.
- Wrap your burrito and serve hot.
NOTE:Toss in some extra toppings such as Tracy favorite AVOCADO, vegan sour cream, homemade guacamole, salsa, black olives, or whatever you have on hand.
Warm the tortilla first by microwaving it under a damp paper towel for 15 seconds, or on a griddle over low heat. This will make the tortilla much easier to fold.
Try to keep your fillings 3 to 4 inches wide and about 8 inches long. If you must add more, your burrito may not close properly.
Make sure you let the burrito sit for a minute (or two, if you can wait) so the tortilla can mold to the fillings.
Take your time on the first try. It takes a little bit of practice to master burrito folding.
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