Ingredients
Scale
- 4 large flour tortillas
- 1 cup cooked black beans (or pinto beans)
- 1 cup cooked rice (white or brown)
- 1 cup bell peppers (diced)
- 1 cup corn (canned or frozen)
- 1 avocado (mashed)
- ½ cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper (to taste)
- Optional toppings: shredded cheese, sour cream, cilantro
Instructions
- Prep the Veggies: In a skillet, sauté the diced bell peppers until tender. Add the corn and cook for another 2-3 minutes.
- Mix the Filling: In a large bowl, combine the cooked rice, black beans, sautéed peppers and corn, cumin, chili powder, and season with salt and pepper.
- Assemble the Burritos: Lay a tortilla flat, spread a layer of mashed avocado in the center, then add a generous scoop of the filling. Top with salsa and any optional toppings.
- Wrap It Up: Fold in the sides of the tortilla and roll it up tightly from the bottom to enclose the filling.
- Heat (Optional): Place the burrito seam-side down on a skillet over medium heat to crisp the tortilla for a couple of minutes on each side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350 kcal
- Fat: 12g
- Carbohydrates: 50g
- Protein: 10g