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Fiesta Veggie Burrito
Rachel Kim

Fiesta Veggie Burrito

Black beans, rice and avocado give this burrito enough weight without fake meat. Drain the beans and tomatoes thoroughly, then keep the tortilla strips near the center where they stay crisp longest. Grill the seam closed before serving.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 6 large flour tortillas
  • 3 cups cooked seasoned rice
  • 1 can black beans 15 oz, drained
  • 1 cup drained diced tomatoes
  • 1 avocado diced
  • 1 cup shredded cheddar cheese
  • 1 cup crisp tortilla strips
  • 1/2 cup sour cream
  • 1 tbsp neutral oil

Method
 

  1. Warm the rice and black beans together until they reach 165°F.
  2. Warm the tortillas until flexible.
  3. Divide the rice, beans, tomatoes, avocado, cheddar, tortilla strips and sour cream among the tortillas.
  4. Fold in the sides and roll tightly.
  5. Heat the oil in a skillet and set the burritos seam-side down.
  6. Cook for 2 minutes per side until golden and sealed.