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Ingredients
- 2 cups Iberia parboiled basmati rice - Cooked
- 2 tablespoons Cilantro, chopped
- 2 tbsp Iberia Lemon Juice
- 1/2 medium onion- Diced
- 4 tbsp Iberia minced garlic in water
- 2 tablespoons Iberia extra virgin olive oil
- 1 can Iberia organic black beans- Drained 15-ounce
- 1 tablespoon Iberia adobo with pepper
- 1/2 teaspoon cumin
- 1 tablespoon Iberia Hot Sauce
- 2 large tortillas 10-inch
Ingredients
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Instructions
- Toss cooked rice and fresh chopped cilantro in a microwave safe bowl and drizzle Iberia lemon juice.
- Mix everything together and heat in the microwave for 60 seconds.
- Take a large skillet and sauté onion in Iberia extra virgin olive oil for 5 minutes.
- Add Iberia minced garlic and cook for another minute.
- Reduce heat to low and add Iberia organic black beans, adobo, cumin, and Iberia hot sauce, stirring well to combine.
- Cook for 5 minutes.
- Put the cilantro-lime rice and the black bean mix onto lightly warmed flour tortillas.
- Fold the short ends in, then fold one long side over the filling.
- Push to ensure the burrito is tight before rolling up the remainder.
- Cut in half, and serve.