Informations supplémentaires
30 min.
|
888 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic and the cilantro. Dice the tomato and the onion. Cut the lime into quarters.
2. Cook the rice
In a pot, add 1 tbsp of butter and the juice of half a lime. Add the rice and 1 2P | 1.5 3P cups of water. Bring to a boil. Lower the heat and cover. Cook for 10-12 minutes. Once cooked, add half of the cilantro.
3. Make the black bean mixture
Drain and rinse the black beans. In a pan over medium heat, add a drizzle of olive oil. Add half of the onions and cook 2-3 minutes. Add the black beans, the garlic and the spice blend (Spicy, to taste!). Cook for another 2-3 minutes, while lightly smashing the beans with the back of a wooden spoon. Season with salt and pepper.
4. Make the pico de gallo
In a bowl, combine the rest of the onion, the tomato and the rest of the cilantro. Add the juice of half a lime. Season with salt and pepper and mix well.
5. Assemble and roll the burritos
Add a little of the rice in the center of the tortilla. Add the black bean mixture, the pico de gallo, the sour cream, the guacamole and the cheddar cheese. Start by folding the sides, then roll the bottom of the tortilla over all the filling and then roll it on itself tightly to close. Wrap in aluminum foil. If desired, return to the pan to cook 1-2 minutes on each side. Kids can choose their garnish.
6. Plate your dish
Serve the burritos with the rest of the lime-cilantro rice and the remaining lime wedges. Bon appétit!
2unitWheat tortilla 12in
140gBasmati Rice
1unitLime
1unitTomato(es)
1unitYellow Onion(s)
0.5unitCilantro
1unitBlack Beans
2unitSour Cream
14gSpice Mix (ground chipotle,garlic powder,smoked paprika,cumin powder)
60gMild Cheddar
1unitGarlic Clove(s)
1unitGuacamole
What you need
Bowls, pot, pan, aluminum foil.
888 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
138g
46%
fat
23g
35%
cholesterol
36mg
12%
fiber
14g
56%
protein
32g
saturated
10g
50%
sodium
688mg
29%
sugar
6g
trans
0g