Crispy Black Bean and Rice Burritos

Who doesn’t love burritos?

There is nothing more satisfying than a warm, crispy burrito. Although many burritos contain meat, we firmly believe that a burrito can be just as good with black beans, rice and colorful veggies. Buen provecho!

 Ingredients

·      1 can of black beans

·      1 can of canned corn

·      1 cup of cooked brown rice

·      1/2 bell pepper chopped

·      1/2 onion chopped

·      1 tomato chopped

·      1 teaspoons cumin

·      Juice of half a lime

·      8 medium whole wheat flour tortillas

Instructions

1.    Heat olive oil in a large nonstick skillet over medium-low heat. Add the bell peppers, onion, beans, corn, juice of the lime, and cumin, saute for 2-4 minutes on high. Remove from heat and set aside.

2.    To make the wraps, lay tortilla flat on plate or counter, add 1/4 cup of the bean mixture, 2 tablespoons of rice and 2 tablespoons of chopped tomatoes.  Be sure to leave about 2-3 inches from the corners. Wrap burrito by folding over the edges.

3. After the burritos are wrapped heat a large skillet or pan, add 1 teaspoon of olive oil, place the burritos on the skillet for 1-2 minutes on each side until they are golden and crispy. Serve