Crispy Bean, Rice & Cheese Burritos

• 30 min total
• 20 min hands-on
• Serves 4
• 660 kcal
• 22 g protein

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Ingredients

• ¾ cup long-grain rice
• ¾ cup salsa
• 1 can vegetarian refried beans (16 oz)
• 1 tsp ground cumin
• 1 tsp chili powder
• 4 flour tortillas, 10-inch burrito size
• 1 cup shredded cheddar
• 1 tbsp vegetable oil
• ½ cup sour cream
• salt

Method

1. Bring the rice, 1½ cups water and ½ tsp salt to a boil in a saucepan. Cover, turn the heat to low and cook 15 minutes, then rest off the heat for 5 minutes. Fluff and stir in 3 tbsp of the salsa.
2. Meanwhile, warm the refried beans with the cumin, chili powder and 2 tbsp water in a small saucepan over medium-low heat, stirring often, until hot and spreadable, 3–4 minutes.
3. Warm the tortillas one at a time in a large dry skillet for 15–20 seconds per side, so they’re soft enough to fold without cracking.
4. Spread a quarter of the beans in a thick line across the lower third of each tortilla, leaving a 2-inch border at the sides. Top with the rice and cheese. Fold the sides in, then roll up tightly from the bottom.
5. Heat the oil in the skillet over medium heat. Cook the burritos seam-side down until golden and crisp, 2–3 minutes, then turn and cook 2 minutes more, until the cheese has melted.
6. Cut in half and serve with the remaining salsa and the sour cream.

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