Prep Time: 5 min. Cook Time: 15 min. Total Time: 20 min. Servings: 4-5
Use: Basmati White & Brown, Long Grain White & Brown, & Himalayan Nature
2 cups cooked rice
2-3 tablespoons fresh cilantro
2 tablespoons of unsalted butter
1 medium onion, diced
4-5 fresh minced garlic
1 tablespoon ground cumin
1 tablespoon chili powder (or more/less to taste)
1 can black beans
1 diced/sliced bell pepper
hot sauce to taste
1 cup shredded cheese of choice
1-2 green chilies chopped (optional)
2 tablespoons oil of choice
Additional toppings: avocado, sour cream, guacamole, corn, tomatoes, jalapeno, egg, tofu, or leftover meat.
Mix cooked rice with cilantro, line juice, and butter in a large mixing bowl.
In a medium skillet on medium heat, add 2 tablespoons of oil of choice.
When it heats up, add in onions and cook until they become translucent.
Add in bell peppers and let it cook for about 2-3 minutes.
Add in garlic and stir.
After about another 1-2 minutes, add in cumin, chili powder, black beans, and chilis (optional).
Cook it all for about 3-4 minutes.
Turn off heat
To each tortilla. layer rice and beans.
Add in additional toppings of choice.
Roll into burritos.
Serve and enjoy!