Ingredients with Measurements:
- 1 cup cooked rice
- 1 can red beans, drained and rinsed
- 1/2 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. In a large skillet, sauté onion and red bell pepper until softened.
2. Add garlic, cumin, chili powder, paprika, salt, and pepper. Cook for 1-2 minutes until fragrant.
3. Add red beans and cooked rice to the skillet. Stir to combine and cook until heated through.
4. Warm tortillas in the microwave or on a skillet.
5. Divide the red bean and rice mixture among the tortillas.
6. Top each tortilla with shredded cheese, cilantro, and avocado slices.
7. Roll up the tortillas into burritos and serve.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Skillet should be heated to medium-high heat.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 50g
Protein: 16g
Fiber: 9g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Black beans can be used instead of red beans.
- Any type of cheese can be used instead of cheddar cheese.
- Salsa can be used instead of fresh cilantro.
Variations:
- Add diced tomatoes or corn to the red bean and rice mixture.
- Use whole wheat tortillas for a healthier option.
- Top with sour cream or hot sauce for extra flavor.
Tips and tricks:
- Cook the rice ahead of time to save time.
- Use a non-stick skillet to prevent sticking.
- Warm the tortillas before filling to prevent tearing.
Storage instructions:
Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave the burritos for 1-2 minutes or until heated through.
Presentation ideas:
Arrange the burritos on a platter and garnish with additional cilantro and avocado slices.
Garnishes:
Fresh cilantro and sliced avocado.
Pairings:
Serve with a side of chips and salsa or a green salad.
Suggested side dishes:
- Mexican-style corn on the cob
- Refried beans
- Spanish rice
Troubleshooting advice:
- If the tortillas tear, try warming them up for a few more seconds to make them more pliable.
- If the filling is too dry, add a splash of water or vegetable broth to the skillet.
Food safety advice:
- Make sure to cook the red beans and rice mixture to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
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 with a side of chips and salsa or a green salad.
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Region: Mexican