Black Bean Burrito

Ingredients for 4 servings:

• 4 flour tortillas
• 2 cup(s) rice, cooked
• 2 limes, juice
• 2 tbsp coriander leaves, freshly chopped
• 1 onion(s), chopped
• 3 garlic cloves, finely chopped
• 2 tbsp olive oil
• 1 can of black beans, 400 g, alternatively pinto beans
• 1 tbsp chili powder
• ½ tsp cumin powder
• 1 tbsp Tabasco or to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

a healthy, light, vegetarian dinner that can also be prepared vegan

The cup you use for measuring should hold approximately 250 ml. Cook the rice according to the package instructions. You can also use leftovers from the day before. Toss the rice with the lime juice and cilantro. If you are using leftover rice, you must warm it in the microwave before serving. Heat the oil in a pan and sauté the onions and garlic for 2-3 minutes until translucent. Add the drained beans to the pan and season with chili powder, cumin, and Tabasco. Salt can be added, but it is not necessary. Heat the beans over low heat. Warm the tortillas slightly. Spoon some of the rice mixture and the bean mixture onto each tortilla and fold the tortilla. You can also try variations with sour cream, guacamole, avocado slices, black olives, grated cheese, salsa, or corn. A fresh leaf salad goes well with this.