Black Bean Burrito

Black Bean Burrito

  • Preparation 40 min
  • Cooking 55 min
  • Servings 6
  • Végétarien
  • Sans noix
  • Sans oeufs

Categories

Ingredients

  • Rice

    • 1 1/2 cups (310 ml) water
    • ¾ cup (150 g) brown basmati rice
    • ¼ tsp salt
  • Pico de Gallo (Tomato and Onion Salsa)

    • 1 tomato, cut into small dice
    • 1 small onion, chopped
    • 1 lime, juice only
    • 1 small jalapeño pepper, seeded and chopped
  • Frijoles Refritos (Black Bean Purée)

    • 2 garlic cloves, chopped
    • 2 tbsp (30 ml) vegetable oil, plus more for cooking
    • 1 can (19 oz/540 ml) black beans, rinsed and drained
    • ¾ cup (180 ml) water
  • Tortillas and Toppings

    • 2 avocados, pitted
    • 1 lime, juice only
    • 6 large whole wheat tortillas
    • 1 cup (150 g) frozen corn kernels, thawed
    • 1 cup (100 g) cheddar cheese, grated
    • 1 cup (30 g) cilantro leaves

Preparation

  • Rice

  • Pico de Gallo (Tomato and Onion Salsa)

  • Frijoles Refritos (Black Bean Purée)

  • Tortillas and Toppings

Note from Ricardo

A fried burrito is known as a chimichanga. This recipe is halfway between a burrito and a chimichanga since it is lightly heated in the skillet before serving.

Personal Note

To help you with this recipe

RICARDO Chef’s Knife

RICARDO Chef’s Knife

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This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

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