Ingredients :
1/15 ounce can black
beans, drained
1 1/2 cups prepared salsa
1/2 tsp cumin powder
1 3/4 cup leftover
pre-cooked rice
1 cup grated cheddar cheese
shredded iceberg lettuce (optional)
approximately 1/2 cup sour cream (optional)
avocado slices (optional)
6-8 flour tortillas
Instructions
In a large skillet or frying pan over low heat, combine the black beans, salsa and cumin powder, stirring to combine. Add the leftover rice and allow to cook just until hot.
Spoon the rice and beans mixture onto the flour tortillas, dividing evenly. Top each
tortilla with some grated cheese, sour cream, lettuce, and two or three slices of avocado.
Wrap your burrito and
serve hot.
1/15 ounce can black
beans, drained
1 1/2 cups prepared salsa
1/2 tsp cumin powder
1 3/4 cup leftover
pre-cooked rice
1 cup grated cheddar cheese
shredded iceberg lettuce (optional)
approximately 1/2 cup sour cream (optional)
avocado slices (optional)
6-8 flour tortillas
Instructions
In a large skillet or frying pan over low heat, combine the black beans, salsa and cumin powder, stirring to combine. Add the leftover rice and allow to cook just until hot.
Spoon the rice and beans mixture onto the flour tortillas, dividing evenly. Top each
tortilla with some grated cheese, sour cream, lettuce, and two or three slices of avocado.
Wrap your burrito and
serve hot.
