Crispy Black Bean and Rice Burritos

Get ready to crunch your way to flavour town with these crispy black bean and rice burritos! Made extra fresh with some tasty Sonora Tortillas.
https://gimmedelicious.com/crispy-black-bean-and-rice-burritos/

1 can black beans

½ can corn

1 ½ cups mozzarella or Mexican blend

1 cup cooked rice (optional)

½ bell pepper, chopped

½ onion, chopped

¼ cup cilantro, chopped

1 tbsp butter

1 tsp oil

1 tsp salt

1 tsp black pepper

1 tsp cumin

juice of half a lime

8 medium flour tortillas

Heat a large skillet to medium heat, add the bell peppers, onion, beans, corn, cilantro, butter, juice of the lime, and spices, saute for 2-4 minutes on high. Remove from heat and set aside.

To make the wraps, Lay tortilla flat on plate or counter, add 1/4 cup of the bean mixture, 2 tablespoons rice, 2-3 tablespoons cheese. Be sure to leave about 2-3 inches from the corners. Wrap burrito by folding over the edges. Continue this for all 8 burritos.

After the burritos are wrapped heat a large skillet or pan, add 1 teaspoon oil, place the burritos on the skillet for 1-2 minutes on each side until they are golden and crispy. For the "ridges" use a griddle that has the ridged lines.

Serve warm with sour cream or salsa.

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Crispy Black Bean and Rice Burritos