Saturday, March 26, 2016


1 can of black beans
½ can of canned corn
1.5 cup mozzarella or Mexican blend shredded cheese
1 cup cooked rice (Optional)
½ bell pepper, chopped
½ onion, chopped
¼ cup cilantro, chopped
1 tablespoon butter
1 teaspoon oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoons cumin
juice of half a lime
8 medium flour tortillas
Heat a large skillet to medium heat, add the bell peppers, onion, beans, corn, cilantro, butter, juice of the lime, and spices, saute for 2-4 minutes on high. Remove from heat and set aside.
To make the wraps, Lay tortilla flat on plate or counter, add ¼ cup of the bean mixture, 2 tablespoons rice, 2-3 tablespoons cheese. Be sure to leave about 2-3 inches from the corners. Wrap burrito by folding over the edges. Continue this for all 8 burritos.
After the burritos are wrapped heat a large skillet or pan, add 1 teaspoon oil, place the burritos on the skillet for 1-2 minutes on each side until they are golden and crispy. For the "ridges" use a griddle that has the ridged lines.
Serve warm with sour cream or salsa/pico de gallo
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