Burrito with Beans & Rice

Burrito with beans

Makes/serves 4 servings
Duration 30 min
Difficulty Moderate
  • Rice
  • Mexican
  • Vegetarian
  • Pan fry


  • 1 to 1.5 cups – boiled long grain rice
  • 1 small can – black beans
  • 4 – soft tortilla
  • Red onions, sliced in thin strips
  • 3 tsp – lime juice
  • 1 – green bell pepper, seeded and cut in to thin strips
  • 1/2 cup – cilantro, chopped
  • 2 tsp – dried oregano
  • 4 tbsp – guacamole
  • 4 tbsp – fresh salsa
  • 4 tbsp – sour cream
  • 4 tbsp – grated, cheddar cheese


  • Saute green bell peppers and red onions in oil with oregano until slightly crisp.
  • Boil rice till light and fluffy. Then add chopped coriander, lime juice and salt. Mix well.
  • Drain black beans from can, rinse well and stir fry in oil with little crushed garlic, ginger, cumin, black pepper and salt.
  • Slightly toast tortillas in 2 tbsp oil on a hot tava or girdle.
  • Turn both sides so that they are toasted well.
  • Take one tortilla on a plate. Spread guacamole on the tortilla as an even layer.
  • Place 2 tbsp of rice mix on one half of the tortilla. Add black beans on top.
  • Spread salsa, sour cream and grated cheese on top of the beans.
  • Fold the tortilla like a wrap.
  • This can be prepared ahead until the wrap stage. Then cover the prepared burritos loosely with foil and refrigerate.
  • When you are ready to serve, warm in preheated oven(300 F) for 5-10 mins.
  • Remove foil and serve.

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