Bean and Cheese Burritos

Ingredients

• Canola oil

  1 tbsp or 14g

• Garlic

  Raw

  1 cloves, minced or 3g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Salt

  Table

  ½ tsp or 3g

• Canned black beans

  Low sodium, drained

  2 can or 850g

• Cheddar cheese

  2 cup, shredded or 226g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Pepper or hot sauce

  Ready-to-serve

  8 tsp or 38g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, large or 560g

Directions

1. Heat canola oil in a saucepan over medium heat, add minced garlic, and sauté for about one minute.
2. Stir in chili powder, cumin, oregano, and rice, and continue to sauté for about two minutes to toast the rice and spices.
3. Add water, referencing rice package directions for amount, salt, cover, and cook according to package directions. Turn off the heat and let the rice rest for five minutes before fluffing with a fork.
4. While the rice cooks, rinse and drain the black beans and slice the scallions.
5. To assemble, steam four tortillas at a time by microwaving them with a damp paper towel for 30 seconds.
6. Fill each tortilla with about 1/3 cup rice, 1/3 cup beans, 1/4 cup cheese, and hot sauce and sliced scallions. Roll tightly, folding in the sides first.
7. Heat the burritos in a skillet over medium-low heat until browned and the cheese is melted.