Black Bean Burritos
It’s probably no accident that these burritos are a source of complete protein, since their origins are hot Mexican lands, where many local residents considered animal protein a luxury.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 1 Tbsp. oil
- 1 cup chopped onions
- 4 large (12") flour tortillas
- 1 cup shredded Cojita or Monterey Jack cheese
- 2 cups cooked rice
- 1 can (15 oz.) of black beans, heated
- ½ cup chopped fresh tomatoes
- ½ cup fresh cilantro sprigs
- ¼ cup sour cream
- Brown the onions in the oil until soft. Soften a tortilla over a gas burner or in a hot oven and place on a clean work surface. Spoon a quarter of the hot onions into a line, one-third the way up on the tortilla; sprinkle on a quarter of the shredded cheese. Immediately spoon on ½ cup hot rice; this should be hot enough to melt the cheese. Ladle on a quarter of the beans, including some of its sauce; top with the salsa, avocado slices, and cilantro.
- Fold edge nearest to you up to cover the fillings. Fold side flaps in, to seal ingredients into a pocket. Roll the burrito away from yourself, keeping even tension, and tucking with your fingers as you roll. Repeat with remaining tortillas.