A Bean and Rice Burrito Is Great With Fixings

Gather the ingredients. ​The Spruce / Diana Chistruga In a large bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with a bit of fresh lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir. ​The Spruce / Diana Chistruga In a separate large skillet, sauté the garlic and onion in vegetable oil or olive oil for 2 to 3 minutes, or until the onion is soft. ​The Spruce / Diana Chistruga Reduce the heat to medium-low and add the black beans or pinto beans and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes. ​The Spruce / Diana Chistruga Spoon the cilantro-lime rice and the black bean mix onto lightly warmed flour tortillas, and add any additional toppings you want. ​The Spruce / Diana Chistruga Wrap the burritos: Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito. ​The Spruce / Diana Chistruga Cut in half, and serve immediately. ​The Spruce / Diana Chistruga