Ingredients with Measurements:
- 1 cup of cooked rice
- 1 can of black beans, drained and rinsed
- 1/2 onion, chopped
- 1 clove of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1/2 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, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
2. Add the black beans, cumin, chili powder, salt, and pepper to the skillet. Cook for another 5 minutes, stirring occasionally.
3. Add the cooked rice to the skillet and stir to combine with the bean mixture. Cook for another 2-3 minutes until heated through.
4. Warm the flour tortillas in the microwave for 10-15 seconds.
5. Divide the rice and bean mixture evenly among the tortillas, placing it in the center of each tortilla.
6. Sprinkle shredded cheddar cheese over the rice and bean mixture.
7. Top with chopped cilantro, sour cream, and salsa.
8. Fold the sides of the tortilla over the filling, then roll it up tightly.
9. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Total fat: 18g
Saturated fat: 8g
Cholesterol: 35mg
Sodium: 900mg
Total carbohydrates: 54g
Dietary fiber: 9g
Sugar: 3g
Protein: 18g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Pinto beans can be used instead of black beans.
- Monterey Jack cheese can be used instead of cheddar cheese.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add diced tomatoes, avocado, or lettuce to the burritos for extra flavor and nutrition.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Make the burritos into bowls by serving the rice and bean mixture over a bed of lettuce or rice.
Tips and tricks:
- Double the recipe and freeze the extra burritos for a quick and easy meal later.
- Use a non-stick skillet to prevent the rice and bean mixture from sticking to the pan.
- Add a splash of lime juice to the rice and bean mixture for extra flavor.
Storage instructions:
Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, wrap the burrito in a damp paper towel and microwave for 1-2 minutes until heated through.
Presentation ideas:
Serve the burritos on a colorful plate or platter for a visually appealing presentation.
Garnishes:
Garnish the burritos with additional chopped cilantro, sliced avocado, or a squeeze of lime juice.
Pairings:
Serve the burritos with a side of chips and guacamole or a simple green salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the rice and bean mixture is too dry, add a splash of water or chicken broth to the skillet.
- If the tortillas are tearing when you roll them up, try warming them up for a few more seconds in the microwave to make them more pliable.
Food safety advice:
- Make sure the rice and bean mixture is heated through to 165°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Burritos originated in Mexico and are now a popular dish in many parts of the world. They are typically made with a flour tortilla filled with meat, beans, rice, cheese, and other toppings.
Flavor profiles:
This recipe has a savory and slightly spicy flavor profile, with the cumin and chili powder adding depth and warmth to the dish.
Serving suggestions:
Serve the burritos with a dollop of sour cream and a side of salsa for a complete meal.
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Region: Mexican