About the Recipe
Ingredients
2 cups cooked rice
2 tablespoons finely chopped fresh cilantro
2 medium limes, juiced
1/2 medium onion, diced
2 tablespoons vegetable or olive oil
3 to 4 cloves garlic, minced
1 (15-ounce) can black beans, or pinto beans, drained
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 tablespoon hot sauce, or to taste
Fine salt, to taste, optional
4 (10-inch) tortillas
Preparation
Steps to Make It
Gather the ingredients.
In a large microwave-safe bowl, toss together 2 cups cooked rice, 2 tablespoons finely chopped fresh cilantro, and a drizzle of lime from 2 medium limes, juiced. Heat in the microwave or on the stove just until hot, and give it a quick stir.
In a large skillet, sauté 1/2 medium diced onion in 2 tablespoons vegetable oil or olive oil until the onion is soft, about 5 minutes. Add 3 to 4 medium cloves minced garlic, and cook 1 minute more.
Reduce the heat to medium-low, add 1 (15-ounce) can black beans or pinto beans, 1 tablespoon chili powder, 1/2 teaspoon ground cumin, and 1 tablespoon hot sauce, or to taste, stirring to combine. You can add fine salt, to taste, if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
Divide the cilantro-lime rice and the black bean mixture onto 4 (10-inch) tortillas, lightly warmed, and add any additional toppings you want.
To wrap the burritos, fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.
Cut in half, and serve immediately.