Veggie & Rice Bean Burrito

Veggie & Rice Bean Burrito

Makes 6-8 burritos

Use a regular size tortilla

Ingredients

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

Salsa

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

Directions

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!