Créé avec l’IA
Mexican Bean and Cheese Burrito
30 min 532 kcal par portion Facile
Ingrédients
4 Portions
- Flour tortillas4 medium tortillas
- Cooked black beans2 cups
- Vegetarian refried beans1 cup
- Shredded Monterey Jack cheese1,25 cups
- Cooked white rice1 cup
- Tomato salsa1 cup
- Diced onion0,5 cup
- Vegetable oil1 teaspoon
Instructions
- 1
Warm the vegetable oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened.
- 2
Add the cooked black beans and vegetarian refried beans to the skillet. Stir well and cook for 4–5 minutes, until the mixture is hot and evenly combined.
- 3
Warm the flour tortillas individually in a dry skillet for about 20 seconds per side, or microwave them together under a damp paper towel for 30–45 seconds, until flexible.
- 4
Place each warm tortilla on a clean work surface. Divide the cooked white rice evenly among the tortillas, arranging it in a horizontal line just below the center.
- 5
Divide the warm bean mixture, shredded Monterey Jack cheese, and tomato salsa evenly among the four tortillas.
- 6
Fold the left and right sides of each tortilla inward over the filling. Fold the bottom edge up and over the filling, then roll tightly to form a burrito.
- 7
Place the burritos seam-side down in a dry skillet over medium heat. Toast for 1–2 minutes per side, until golden and the cheese has melted.
- 8
