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Crispy Rice and Bean Burrito

Serves 8


1 teaspoon ground black pepper
1 teaspoon cooking oil
1 cup cooked rice
2 teaspoons lime juice
1 can black beans, (drained)
1/4 cup chopped cilantro
1 teaspoon salt
1/2 chopped onion
1 1/2 cup shredded Mexican blend cheese
8 flour tortillas
1 tablespoon butter
1/2 can corn
1 teaspoon cumin
1/2 cup chopped bell pepper


  1. Heat a large skillet to medium heat. Once hot, add rice, black pepper, lime juice, black beans, cilantro, salt, butter, corn, cumin and bell peppers. Bring to high heat and saute for 2-4 minutes. Remove skillet from heat and set aside.
  2. Lay tortillas on flat surface. Spoon 1/4 cup of skillet mixture in middle of tortilla. Add 2 tablespoons cheese and 2 tablespoons rice in tortilla also. Fold corners in and roll tortillas into a burrito. (Repeat with remaining tortillas)
  3. In a separate skillet, add cooking oil and heat to high. Once hot, add one burrito and cook 2 minutes per side. (Should be golden and crisp) [Repeat with remaining burritos]
Cuisine: Southwestern
Season: Spring