Friday, April 27, 2012

Crispy Southwestern Burritos

I usually make these burritos with chicken, but I didn't have any and I really didn't feel like going to the store and so I made them without and everyone loved them just as much.

Crispy Southwestern Burrito

2 cups cooked rice, warm or at room temperature
1 can black beans, drained and rinsed
2 green onion, finely sliced (white and green parts)
1 red pepper, small dice
1/4 cup fresh cilantro, chopped
Juice of 1/2 a lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
Salt and pepper
 3 cups shredded cheese (I used pepper jack)
Sour cream

Mix rice together with chili powder, cumin and garlic salt.  Add remaining ingredients except for cheese and sour cream.  Taste and adjust seasoning if needed.

To assemble burrito, sprinkle cheese (I used more of a handful then a sprinkle) over the bottom half of tortilla, leaving 1/2-inch border around edge.  Next, dot 1-2 tablespoons of sour cream on top of the cheese, followed by the rice mixture (about 1/2 cup depending on how stuffed you want it).  Fold sides of tortilla, and hold them in.  Starting from filled end and holding sides as you work, tightly roll up burrito.  Place on baking sheet, seam side down until ready to cook on skillet or griddle.

Heat a large non-stick skillet (or griddle) over medium heat.  Arrange wraps, seam-side down on skillet and cook until golden brown and crisp, about 2-3 minutes per side.  Serve with guacamole (I didn't have any, but I'm sure it would make it extra yummy).

*I used the tortillas you cook from Costco (actually mine were from Wal-Mart) and had enough of the rice mixture for two dinners.  Both nights, we each had one burrito and mine and Todd's were filled a bit fuller than the 3 kiddies.  (Just to give you an idea of how many it made.)

*If you want to use chicken, use 1 cup of rice and 1 cup of chicken instead of the 2 cups of rice.

Recipe adapted from Mel's Kitchen Cafe

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