Black Bean and Rice Burritos
Makes 2 burritos.
Ingredients
- 2 large flour tortillas
- ¾ cup canned black beans, drained and rinsed
- ½ cup cooked rice
- ¼ teaspoon ground cumin and a pinch of salt
- ½ cup shredded Monterey Jack or cheddar
- 2 tablespoons thick salsa, plus more for serving
How to make them
- Warm the beans and rice in a skillet with the cumin, salt, and a splash of water. Stir until heated through and let any extra liquid evaporate.
- Warm the tortillas until pliable. Divide the bean mixture, cheese, and salsa between them, keeping the filling slightly below the center.
- Fold both sides inward, tuck the bottom over the filling, and roll snugly. Toast seam-side down in a dry skillet if you like a crisp tortilla.
Egg and Potato Breakfast Burritos
Makes 2 burritos.
Ingredients
- 2 large flour tortillas
- ¾ cup diced cooked potato
- 1 teaspoon olive oil
- 3 large eggs, beaten with a pinch of salt
- ¼ cup shredded cheddar
- 2 tablespoons thick salsa or diced avocado
How to make them
- Heat the oil in a skillet and cook the potato until the edges are golden. Transfer it to a plate.
- Reduce the heat and scramble the eggs until set. Warm the tortillas and divide the potatoes, eggs, cheddar, and salsa or avocado between them.
- Fold the sides over the filling and roll tightly. Serve warm.
How to Keep a Burrito from Unrolling
Warm the tortilla first, leave room around the filling, and keep watery toppings on the side. When serving, set the burrito seam-side down. Pair the bean and rice burritos with an easy Mexican salad.