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Zesty Black Bean Burritos
Recipe by:
ChefTony
A hint of citrus give these bean burritos a Cuban twist. (See our "How to roll up a wrap" article.)
Ready in 30 mins
Ingredients
Serves: 4
- 1/2 cup long-grain white rice
- 1 cup water
- 2 tablespoons olive oil
- 1 cup chopped onion
- 4 garlic cloves, minced
- 1 1/2 cups frozen mixed bell pepper strips, thawed
- 3 tomatoes, chopped
- 2 tablespoons red-wine vinegar
- 1 teaspoon dried oregano
- 1 (15 ounce) can black beans, drained
- 1 tablespoon grated fresh orange zest
- 4 (8-inch) flour tortillas
- 1/2 cup shredded Cheddar cheese
Preparation method
Prep: 10 mins | Cook: 20 mins1.
Bring water to boil in a small saucepan over medium-high heat. Add rice, stir, and put a lid on the saucepan; reduce heat to low and simmer for 20 minutes, or until rice is tender and has absorbed all water.
2.
Meanwhile: Pour oil into a large saucepan and set over medium-high heat. Cook onion, garlic, and pepper strips in hot oil for about 5 minutes to soften, then add tomatoes, vinegar, oregano, and beans.
3.
Put a lid on the saucepan and turn heat down to medium. Cook for about 10 minutes, lifting the lid every few minutes to stir, until the mixture is hot. Then add orange zest and stir. Turn off the heat.
4.
Wrap the tortillas in damp paper towels and microwave on High for 30 seconds. Then unwrap. In each tortilla, place some of the rice, some of the bean mixture, and 2 tablespoons of cheese. Roll up and serve.
Last updated:
Apr 12 2013
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