CRISPY BLACK BEAN AND RICE BURRITOS

INGREDIENTS

• 1 can of black beans
• ½ can of canned corn
• 1.5 cup mozzarella or Mexican blend shredded cheese
• 1 cup cooked rice (Optional)
• ½ bell pepper, chopped
• ½ onion, chopped
• ¼ cup cilantro, chopped
• 1 tablespoon butter
• 1 teaspoon oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoons cumin
• juice of half a line
• 8 medium flour tortillas

INSTRUCTIONS

1. 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.
   
   
2. To make the wraps, Lay tortilla flat on plate or counter, add ¼ 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. 
   
   
3. 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. 
   
   
5. Serve warm with sour cream or salsa

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