Veggie & Rice Bean Burrito

Veggie & Rice Bean Burrito

Makes 6-8 burritos

Use a regular size tortilla


Black beans

2 cans black beans

½ white onion

Juice of ½ a lime

1 Tbsp vegetable oil

1 jalapeno

1 tsp cumin

½ tsp salt

Mexican rice

2 C white rice

1 Can fire roasted tomatoes

1 Tbsp vegetable oil

½ tsp salt


1 white onion

2-3 Romano tomatoes

½ bunch of cilantro

Juice of half a lime

1 jalapeno

¼ tsp salt

Line burrito with avocado slices


  • For the black beans, use a non-stick pan, pour in your oil, and set to high heat. Chop your onion and sauté in your pan. Rinse your beans using a strainer, place in the pan and mix for a few minutes. Now add your seasonings and minced jalapeno, discard seeds if you prefer it to be less spicy. Using a spatula press down your beans to partly mash.
  • For the Mexican rice, follow the instructions on your rice packet in terms of water and cooking time, but do not add at least ½ C of the water recommended since you are adding the fire roasted tomato along with the fluid for flavor.
  • For the salsa, chop up all your ingredients and mix together.
  • Once your components are ready, combine on your tortilla, roll tightly, then place in a toaster oven at 375 for about 5 minutes. Enjoy!


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