Bean & Rice Burro Recipe

Appetizers

1. 1

   Cook the rice

   Rinse 1 cup of long-grain white rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the water is absorbed. Remove from heat and fluff with a fork.

2. 2

   Sauté the aromatics

   In a skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and sauté for 3-5 minutes until translucent. Add the minced garlic and cook for 1 minute more.

3. 3

   Spice the beans

   Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Add the drained beans and cook for 5-7 minutes, mashing lightly with the back of a spoon for a slightly creamy texture.

4. 4

   Warm the tortillas

   Warm the four tortillas in a dry skillet over medium heat, 15-20 seconds per side, until pliable.

5. 5

   Assemble the burritos

   For each tortilla, place about 1/4 of the cooked rice in a line down the center. Top with an equal portion of the bean mixture, then sprinkle about 1/4 cup cheese over the filling. Add 1-2 tablespoons salsa, some diced avocado, and a few cilantro leaves. Finish with a squeeze of lime juice from a wedge.

6. 6

   Roll and serve

   Fold in the sides, roll the burrito tightly, and cut in half if desired. Serve immediately with extra salsa or lime wedges on the side.