Ingredients
Scale
- 4 large flour tortillas
- 1 cup of cooked rice
- 1 can of black beans, drained and rinsed
- 1 cup of diced bell peppers
- 1 cup of diced onions
- 1 tablespoon of olive oil
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Salsa for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onions and bell peppers and sauté until soft (about 5-7 minutes).
- Mix in cooked rice and black beans, seasoning with chili powder, cumin, salt, and pepper.
- Stir well, allowing the mixture to heat through.
- Lay a tortilla flat, add filling in the center, fold sides over, and roll from the bottom to secure.
- Slice the burrito in half and serve with fresh salsa and cilantro.
Notes
- Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days.
- For a protein boost, consider adding grilled chicken or tofu.
- Burritos can be frozen individually for up to 2 months and microwaved directly from the freezer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 burrito
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 470mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg