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Crispy Black Bean and Rice Burritos

Ingredients

  • 1 cup water
  • 1/2 cup white rice
  • 1 (15 ounce) canned black beans
  • 1/2 cup frozen corn
  • 1 1/2 cups monterey jack cheese
  • 1/2 red bell pepper, chopped
  • 1/2 onion, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon canola oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 4 flour tortillas

Directions

Prep: 1. Bring rice and 1 cup of water to a boil, reduce to a simmer and let cook, covered, 10-12 minutes. 2. Meanwhile, chop peppers, onions, and cilantro. Make: 1. Heat oil in a large skillet over medium heat, add the bell peppers, onion, beans, corn, cilantro, and spices, saute for 2-4 minutes on high. Remove from heat and set aside. 2. To make the wraps, lay the tortillas flat on plate add 1/4 cup of the bean mixture, 2-4 tablespoons rice, 2-3 tablespoons cheese. Be sure to leave about 2-3 inches around the edges. 3. Wrap burrito by folding up the bottom edge and then wrapping the sides over. Repeat for all burritos. 4. Heat a large skillet or grill pan, add 1 teaspoon oil, place the burritos on the skillet for 1-2 minutes on each side until they are golden and crispy.

Notes

Use fresh corn when it is in season to really make these special! If you have it, a grill pan will give your burrito those nice ridges.

Goes great with these recipes

Carrot Salad with Cilantro and Cinnamon
Charred Corn and Tomato Salsa
Mexican Fruit Salad
Mexican Slaw
Spicy Cilantro Slaw
Tomato and Mango Salad with Chiles
Charred Corn and Avocado Salad
Lettuce Salad

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