You will need:
2 tsp Vegetable Oil
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
½ fresh Jalapeno, seeded and finely chopped
1 cup Black beans – from a can rinsed and drained
½ cup Whole kernel corn – from a can, drained
2 tsp Hot sauce (Tabasco)
1 tsp Cumin powder
1 fresh Tomato, chopped
½ cup white rice, cooked and cooled
2 tbsp chopped cilantro
Salt to taste
¼ cup shredded Mexican blend cheese
2 (10-inch) Whole wheat tortillas
Salsa and sour cream (optional) for serving
I made three of the layers using the same pan. Less time for clean up.
Heat oil in a pan. Add the chopped jalapeno, onions and peppers. Saute till veggies are almost done, with a slight crunch. Transfer to a bowl. In the same pan add the cooked rice and chopped cilantro. The rice picks up the flavors of the veggies from the pan. Cook till the rice is heated through, season with salt and transfer to another bowl.
Return pan to heat, add the drained black beans and corn along with the cumin powder and hot sauce. Stir to combine and cook on medium heat until the liquid is evaporated and the beans are coated, about 3-4 minutes. Season with salt. Turn off heat and let beans cool slightly.
Assemble the burrito: Warm the tortillas in the microwave or on a pan until soft and pliable. Spread a few tablespoons of rice in the centre of the tortilla. Top with the sautéed veggies, beans and corn, fresh chopped tomatoes and lastly the cheese. Starting with the end towards you, fold tortilla over the fillings and roll tightly to form a burrito. Slice in half and serve with salsa or a dollop of sour cream.