12 Maria and Ricardo´s Original White Flour Burritos Tortillas
2 cups cooked rice
2 tablespoons fresh cilantro, chopped
2 limes, juiced
1/2 medium onion, diced
½ avocado, diced
3 to 4 cloves garlic, minced
2 tablespoons vegetable oil (or olive oil)
1 (15-ounce) can black beans (or pinto beans), drained
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 tablespoon hot sauce, or to taste
Pinch salt, to taste, optional
In a large microwave-safe bowl, combine the cooked rice, fresh chopped cilantro, and lime juice. Heat the mixture in the microwave or on the stove just until it's hot, then give it a quick stir.
In a separate large skillet, heat vegetable oil or olive oil over medium-high heat. Sauté the finely chopped onion for about 5 minutes, or until it becomes soft. Add the minced garlic and cook for another minute.
Reduce the heat to medium-low, and add the drained and rinsed black beans or pinto beans to the skillet. Season them with chili powder, cumin, and hot sauce, stirring to blend the flavors. You can add a pinch of salt if desired, but be cautious as the other seasonings already provide flavor. Allow the beans to cook until they are heated through, which should take about 5 minutes.
Spoon the cilantro-lime rice and the seasoned black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you desire like avocado.
Wrap the burritos: Fold in the short ends of the tortilla, then fold one of the long sides over the filling, gently pressing to ensure a tight fold. Roll up the remainder of the burrito.
Cut the burrito in half, and serve immediately.
Enjoy your delicious Vegan Bean and Rice Burritos!