Name: Rice and Beans Burrito
Ingredients: 2 cups Iberia parboiled basmati rice - Cooked; 2 tablespoons Cilantro, chopped; 2 tbsp Iberia Lemon Juice; 1/2 medium onion- Diced; 4 tbsp Iberia minced garlic in water; 2 tablespoons Iberia extra virgin olive oil; 1 can Iberia organic black beans- Drained 15-ounce; 1 tablespoon Iberia adobo with pepper; 1/2 teaspoon cumin; 1 tablespoon Iberia Hot Sauce; 2 large tortillas 10-inch

Rice and Beans Burrito

Print Recipe Pin Recipe

Course Appetizers & Snacks, Main dishes

Ingredients

2 cups Iberia parboiled basmati rice - Cooked
2 tablespoons Cilantro, chopped
2 tbsp Iberia Lemon Juice
1/2 medium onion- Diced
4 tbsp Iberia minced garlic in water
2 tablespoons Iberia extra virgin olive oil
1 can Iberia organic black beans- Drained 15-ounce
1 tablespoon Iberia adobo with pepper
1/2 teaspoon cumin
1 tablespoon Iberia Hot Sauce
2 large tortillas 10-inch

Instructions

Toss cooked rice and fresh chopped cilantro in a microwave safe bowl and drizzle Iberia lemon juice.
Mix everything together and heat in the microwave for 60 seconds.
Take a large skillet and sauté onion in Iberia extra virgin olive oil for 5 minutes.
Add Iberia minced garlic and cook for another minute.
Reduce heat to low and add Iberia organic black beans, adobo, cumin, and Iberia hot sauce, stirring well to combine.
Cook for 5 minutes.
Put the cilantro-lime rice and the black bean mix onto lightly warmed flour tortillas.
Fold the short ends in, then fold one long side over the filling.
Push to ensure the burrito is tight before rolling up the remainder.
Cut in half, and serve.