Ingredients

• 1 to 1.5 cups - boiled long grain rice
• 1 small can - black beans
• 4 - soft tortilla
• Red onions, sliced in thin strips
• 3 tsp - lime juice
• 1 - green bell pepper, seeded and cut in to thin strips
• 1/2 cup - cilantro, chopped
• 2 tsp - dried oregano
• 4 tbsp - guacamole
• 4 tbsp - fresh salsa
• 4 tbsp - sour cream
• 4 tbsp - grated, cheddar cheese

How to Make Burrito with Beans & Rice

• Saute green bell peppers and red onions in oil with oregano until slightly crisp.
• Boil rice till light and fluffy. Then add chopped coriander, lime juice and salt. Mix well.
• Drain black beans from can, rinse well and stir fry in oil with little crushed garlic, ginger, cumin, black pepper and salt.
• Slightly toast tortillas in 2 tbsp oil on a hot tava or girdle.
• Turn both sides so that they are toasted well.
• To assemble:
• Take one tortilla on a plate. Spread guacamole on the tortilla as an even layer.
• Place 2 tbsp of rice mix on one half of the tortilla. Add black beans on top.
• Spread salsa, sour cream and grated cheese on top of the beans.
• Fold the tortilla like a wrap.
• This can be prepared ahead until the wrap stage. Then cover the prepared burritos loosely with foil and refrigerate.
• When you are ready to serve, warm in preheated oven(300 F) for 5-10 mins.
• Remove foil and serve.