Bean Burritos

🔥 Prep

• Measure out 1 cup of rice and rinse under cold water.
• Open the 400 g can of refried beans and scoop into a bowl.
• Measure out 1 cup of shredded cheese and set aside.
• Measure out 0.5 cup of salsa and place in a small bowl.
• Separate the 4 flour tortillas and keep them stacked.

🔥 Cook

• 1. Rinse the measured 1 cup of rice under cold water, then combine with 2 cups water in a saucepan and bring to a boil over high heat.
• 2. Reduce heat to low, cover and simmer for 15 minutes until the water is absorbed and the rice is tender.
• 3. While the rice cooks, heat a skillet over medium heat and add the 400 g of refried beans, stirring for 3-4 minutes until heated through.
• 4. Warm each flour tortilla: place it in a dry skillet over medium-low heat for 20 seconds per side until pliable.
• 5. Assemble the burritos: lay a warm tortilla, spread ¼ cup of the heated beans, add ¼ cup of cooked rice, drizzle with 2 tbsp of salsa, and sprinkle with ¼ cup of shredded cheese.
• 6. Fold the sides and roll tightly; optionally return the burrito to the skillet seam‑side down over medium heat for 1-2 minutes per side to lightly crisp and melt the cheese.
• 7. Remove from heat and let the burritos rest for 1 minute before serving.

🔥 Serve

• Serve the burritos hot with lime wedges and chopped fresh cilantro.
• Add sliced avocado or guacamole on the side for extra creaminess.
• Pair with a simple green salad or Mexican street corn (elote) for a complete meal.
• Offer extra salsa or hot sauce for those who like more heat.