Platos 4 Recipe

Prepare rice

Rinse the rice under cold water until water runs clear. In a medium saucepan over medium heat, warm 1 tablespoon oil. Add 1/4 cup chopped onion and 1 teaspoon minced garlic; sauté until translucent, about 2–3 minutes.

Add the rinsed rice and toast lightly, stirring for 1–2 minutes until some grains become slightly opaque. Stir in 2 tablespoons tomato sauce, 1/4 teaspoon ground cumin and 1/2 teaspoon salt.

Pour in 2 cups broth, bring to a simmer, then reduce heat to low, cover, and cook 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Season and warm beans

Heat 1 teaspoon olive oil in a small skillet over medium heat. Add 1/4 cup chopped onion and sauté until soft, about 2 minutes. Add 1/2 teaspoon minced garlic and cook 30 seconds until fragrant.

Add 1 cup drained and rinsed black beans, 1/4 teaspoon ground cumin, 1 teaspoon lime juice and 1/4 teaspoon salt. Stir to combine and cook 3–4 minutes until warmed through. For a creamier texture, lightly mash about half the beans with the back of a spoon while cooking.

Assemble and fry

Lay two 6-inch corn tortillas flat. Place about 1/3 cup cooked rice and 1/3 cup warm beans lengthwise near the lower third of each tortilla. Sprinkle 1/4 cup shredded cheese (optional) over the filling.

Tightly roll each tortilla around the filling and secure with a toothpick if needed. In a skillet over medium heat, warm 2 tablespoons vegetable oil until shimmering. Place the rolled tortillas seam-side down and fry 1.5–2 minutes per side until golden and crisp, turning gently to brown all sides. Remove to a paper-towel-lined plate and sprinkle lightly with 1/4 teaspoon salt while hot.

Place the two rolled corn tortillas on a serving plate. Top or serve alongside with 1 cup shredded lettuce.

Add 1/2 cup sour cream, 1/2 cup salsa and 1/2 cup guacamole to the plate in small dollops or ramekins. Sprinkle chopped cilantro over the tortillas and toppings if using.

Serve with lime wedges on the side. To eat: open the roll slightly and add desired lettuce, sour cream, salsa and guacamole, or dip each bite into the sauces.