Black Bean Burrito

Black Bean Burrito

  • Preparation 40 min
  • Cooking 55 min
  • Servings 6
  • Vegetarian

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