Black Bean and Rice Burrito

Servings: 8 / Total Time: 20 minutes

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

Directions

  • 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.