Ingredients with Measurements:
- 1 cup of cooked rice
- 1 can of black beans, drained and rinsed
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup of shredded cheddar cheese
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of sour cream
- 1/4 cup of salsa
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, sauté the chopped onion and garlic until they are soft and fragrant.
2. Add the black beans, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for 5-7 minutes until the beans are heated through.
3. Add the cooked rice to the skillet and stir to combine with the black bean mixture. Cook for an additional 2-3 minutes until the rice is heated through.
4. Warm the tortillas in the microwave or on a skillet until they are pliable.
5. Divide the black bean and rice mixture evenly among the tortillas, placing it in the center of each tortilla.
6. Sprinkle shredded cheddar cheese over the top of the black bean and rice mixture.
7. Add chopped cilantro, sour cream, and salsa to each tortilla.
8. Fold the sides of the tortilla inwards and then roll it up tightly.
9. Serve the burritos immediately.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Skillet should be heated to medium-high heat.
Serving size:
This recipe makes 4 large burritos.
Nutritional information:
Calories per serving: 437
Fat: 16g
Carbohydrates: 56g
Protein: 18g
Fiber: 8g
Substitutions for ingredients:
- Brown rice can be substituted for white rice.
- Pinto beans can be substituted for black beans.
- Monterey Jack cheese can be substituted for cheddar cheese.
- Greek yogurt can be substituted for sour cream.
Variations:
- Add diced tomatoes or bell peppers to the black bean and rice mixture for added flavor and nutrition.
- Top the burritos with guacamole or sliced avocado for a creamy texture.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Make sure to warm the tortillas before filling them to prevent them from tearing.
- Use a non-stick skillet to prevent the black bean and rice mixture from sticking to the pan.
- Customize the toppings to your liking.
Storage instructions:
Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the burritos in the microwave or on a skillet until they are heated through.
Presentation ideas:
Serve the burritos on a colorful plate with a side of salsa and sour cream.
Garnishes:
Garnish the burritos with additional chopped cilantro or a sprinkle of paprika.
Pairings:
Serve the burritos with a side of Spanish rice or a simple green salad.
Suggested side dishes:
- Spanish rice
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the tortillas tear, try warming them for a shorter amount of time or using fresher tortillas.
- If the black bean and rice mixture is too dry, add a splash of vegetable broth or water to the skillet.
Food safety advice:
Make sure to cook the black beans and rice to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Burritos originated in Mexico and were traditionally filled with beans, rice, and meat.
Flavor profiles:
This recipe has a savory and slightly spicy flavor profile.
Serving suggestions:
Serve the burritos with a side of salsa and sour cream for dipping.
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Region: Mexican