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

• Cheddar cheese

  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

  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 directions; fluff and keep warm.
2. Heat a large skillet over medium. Add butter, then the bell pepper, onion, black beans, and corn; season with cumin, salt, pepper, cilantro, and lime juice. Sauté until the vegetables soften and the mixture is fragrant, 2–4 minutes; remove from heat.
3. Warm the tortillas until pliable. Fill each with rice, the sautéed bean-corn mixture, and cheese, leaving a border; fold in the sides and roll tightly, seam-side down.
4. Heat a large skillet over medium with olive oil. Place burritos seam-side down and cook 1–2 minutes per side until golden and crispy and the cheese is melty.
5. Serve immediately with sour cream and salsa.