Crispy Black Bean and Rice Burritos

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Canned black beans

  Low sodium, drained

  ½ cup or 130g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ½ cup or 82g

• Mexican cheese

  Blend, reduced fat

  1 cup, shredded or 113g

• Red bell pepper

  Sweet, raw

  ½ cup, chopped or 74g

• Onions

  Raw

  4 tbsp chopped or 40g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Butter

  Unsalted

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Lime juice

  Raw

  4 tsp or 20g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, large or 280g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Salsa

  Sauce, ready-to-serve

  4 tbsp or 64g

Directions

1. Cook the rice according to package instructions.
2. In a large skillet over medium heat, add the bell peppers, onion, beans, corn, cilantro, butter, lime juice, cumin, salt, and pepper. Sauté for 2-4 minutes, then remove from heat and set aside.
3. To assemble the burritos, lay a tortilla flat and add the bean mixture, rice, and cheese, leaving about 2-3 inches from the edges. Fold the edges over to wrap the burrito.
4. Heat a large skillet or pan, add olive oil, and place the burritos on the skillet. Cook for 1-2 minutes on each side until golden and crispy. For grill marks, use a griddle with ridged lines.
5. Serve the burritos warm with sour cream and salsa.