Tex-Mex Rice and Black Bean Burrito

The fully loaded Tex-Mex burrito is a satisfying all-in-one meal: seasoned rice, creamy black beans, roasted peppers, cheese, and salsa wrapped in a warm flour tortilla. It's a vegetarian workhorse that's as welcome at lunch as it is after a long day.

Serves: 4

Ingredients

Tex-Mex Rice

• 1 tbsp (15 ml) vegetable oil
• 200 g (1 cup) long-grain white rice, rinsed
• 1/2 white onion, finely diced
• 2 garlic cloves, minced
• 1 tsp (5 ml) ground cumin
• 1/2 tsp (2.5 ml) smoked paprika
• 400 g (14 oz) canned diced tomatoes with juices
• 240 ml (1 cup) vegetable stock
• Salt to taste

Black Beans

• 2 cans (800 g / 28 oz total) black beans, drained and rinsed
• 1/2 tsp (2.5 ml) ground cumin
• 1/4 tsp (1.25 ml) chili powder
• Juice of 1 lime

Burrito Assembly

• 4 large flour tortillas (30 cm / 12-inch), warmed
• 150 g (5 oz) sharp cheddar or Monterey Jack, shredded
• 1 red bell pepper, roasted and sliced
• 120 ml (1/2 cup) sour cream
• 120 ml (1/2 cup) salsa roja
• 1 avocado, sliced
• Fresh cilantro to taste

Instructions

1. Make rice: heat oil in a medium saucepan over medium-high. Add rice and toast stirring 2–3 minutes until light golden. Add onion and cook 2 minutes until softened. Add garlic, cumin, and paprika; stir 30 seconds.
2. Pour in diced tomatoes and vegetable stock. Season with salt. Bring to a boil, reduce heat to low, cover, and cook 18 minutes. Let steam off heat 5 minutes. Fluff with a fork.
3. Warm black beans in a small saucepan over medium heat with cumin, chili powder, lime juice, and a pinch of salt. Cook stirring 5 minutes until fragrant and hot.
4. Warm tortillas in a dry skillet or directly over a gas flame for 15–20 seconds per side.
5. To build each burrito: lay tortilla flat, add a scoop of rice just below center, then black beans, shredded cheese, roasted pepper strips, a spoonful of sour cream, salsa, avocado, and cilantro.
6. Fold in the sides of the tortilla, then roll away from you tightly. Slice diagonally if serving immediately. Toast briefly in a skillet seam-side down to seal, if desired.

Cook's Notes: Toasted rice (step 1) is the secret to restaurant-quality Tex-Mex rice — never skip it. Burritos can be made ahead, wrapped tightly in foil, and reheated in a 180°C (350°F) oven for 15 minutes.