Time 50 minutes
Servings 6 People
These Bombastic Burritos were inspired by my travels through Mexico, where I experienced the most amazing street food. The combination of flavors and textures in these burritos is truly unforgettable.
I remember sitting at a small, family-owned restaurant, watching the chef expertly prepare each ingredient with care and precision. It was then that I knew I had to recreate this masterpiece back home.
Now, every time I make these burritos, I'm transported back to that little restaurant in Mexico, and I can't wait to share this culinary adventure with you.
- 6 large flour tortillas
- 2 cups cooked rice
- 1 can black beans, drained and rinsed
- 1 cup shredded cheese
- 1 cup diced tomatoes
- 1 cup corn kernels
- 1 cup chopped lettuce
- 1 avocado, sliced
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- In a medium saucepan, heat the olive oil over medium heat. Add the black beans, cumin, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally, until heated through.
- Warm the tortillas in a dry skillet or microwave for 10-15 seconds to make them more pliable.
- Lay out a tortilla on a flat surface. Spread about 1/3 cup of cooked rice in the center, leaving a 2-inch border around the edges.
- Top the rice with the seasoned black beans, followed by cheese, tomatoes, corn, lettuce, avocado slices, sour cream, salsa, and a sprinkle of cilantro.
- Fold the sides of the tortilla inward, then fold the bottom edge up and over the filling. Tightly roll the burrito away from you, tucking in the sides as you go.
- Repeat steps 3-5 for the remaining tortillas and ingredients.
- Serve the burritos immediately, or wrap them individually in foil and store in the refrigerator for a quick grab-and-go meal.