Vegetable Burrito with Rice and Black Beans
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Flour tortillas (10-inch)
- ¾ cup chopped onions
- 2 tsps vegetable oil
- ½ tsp ground Cumin
- ½ tsp Chili powder
- ½ red Bell pepper (rinsed; cored and cut into strips)
- ½ yellow Bell pepper (rinsed; cored and cut into strips)
- ½ green Bell pepper (rinsed; cored and cut into strips)
- ⅔ cup frozen Corn kernel (thawed)
- 1 ⅔ cups canned black beans (rinsed, drained)
- ½ cup canned, mexican-style, stewed Tomatoes (drained)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 16 ozs canned Refried Bean
- 1 cup cooked, brown or white Rice
- 1 ripe Avocado (chopped)
- ½ cup grated Cheddar cheese (or monterey jack)
- ¼ cup chopped, fresh cilantro
Preparation steps
1.
Preheat oven to 350°F / 180ºC. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
2.
Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is
3.
soft and golden, about 6 minutes. Add cumin and chili powder; stir briefly. Add bell peppers and corn;
4.
sauté until almost tender, about 5 minutes. Add black beans and tomatoes; bring to simmer. Season
5.
with salt and pepper and remove from heat.
6.
Remove tortillas from the oven and place on work surface. Spread a thin layer of refried beans over the warm tortilla. Spoon cooked rice over the beans. Spoon filling down the center of each tortilla, dividing equally. Top each with chopped avocado and 2 tablespoons cheese, sprinkle with finely chopped cilantro. Fold sides of tortillas over filling, roll tightly and place seam-side down on serving platter. Serve.
