Ingredients
- 2 cups cilantro lime rice
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 white onion, thinly sliced
- 1/2 teaspoon salt, divided
- 1 (15 oz) can black beans, rinsed and drained
- 2 tablespoons canned green chiles
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 6 large flour tortillas
- 1 cup salsa
- 1 cup guacamole
- Extra lime wedges, optional
Instructions
- Prepare cilantro lime rice as directed or use a quick substitute.
- Heat a large skillet over medium-high heat. Add red and green bell peppers and onion. Sauté for 5–6 minutes until lightly charred and softened. Sprinkle with 1/4 teaspoon salt and set aside.
- In a microwave-safe bowl, combine black beans, green chiles, cumin, remaining 1/4 teaspoon salt, and garlic powder. Cover and microwave for 1½–2 minutes. Stir after heating.
- Warm tortillas in a pan or microwave until pliable.
- Assemble each burrito with rice, sautéed vegetables, black bean mixture, shredded cheese, sour cream, salsa, and guacamole.
- Roll tightly and serve with lime wedges if desired.
Notes
- Quick substitute for cilantro lime rice: mix 2 cups cooked rice with juice of 1 lime and 2 tablespoons chopped cilantro.
- Make it vegan by omitting cheese and sour cream or using plant-based alternatives.
- Wrap in foil for easy meal prep or lunchbox burritos.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 burrito
- Calories: 457
- Sugar: 4g
- Sodium: 660mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 35mg
