Name: RICE AND BEAN BURRITO
Ingredients: 2 cups Iberia precooked basmati rice cooked; 2 tablespoons chopped fresh cilantro Save $; 2 tablespoons Iberia lemon juice; 1/2 medium onion diced; 4 tablespoons Iberia Minced Garlic in Water; 2 tablespoons Iberian Extra Virgin olive oil; 1 can Iberia organic black beans drained, 15 ounces; 1 spoonful of Adobo Iberia with pepper; 1/2 1/2 teaspoon of cumin; 1 tablespoon Iberia hot sauce or to taste; 2 large tortillas 10 inch

RICE AND BEAN BURRITO

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Course Appetizer, Snack

Ingredients

2 cups Iberia precooked basmati rice cooked
2 tablespoons chopped fresh cilantro Save $
2 tablespoons Iberia lemon juice
1/2 medium onion diced
4 tablespoons Iberia Minced Garlic in Water
2 tablespoons Iberian Extra Virgin olive oil
1 can Iberia organic black beans drained, 15 ounces
1 spoonful of Adobo Iberia with pepper
1/2 1/2 teaspoon of cumin
1 tablespoon Iberia hot sauce or to taste
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.