These are quick and easy to make, as well as incredibly tasty and filling. One of my husband's very favorite dishes, he always stuffs himself with one too many! Serve with grape tomatoes, shredded cheese, chopped lettuce, sour cream, and fresh guacamole. You can use any wrap instead of the flour tortillas, if desired.
Ingredients
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- garlic: 1 Tbsp (minced)
- chili powder: 1 Tbsp (divided)
- ground black pepper: 2 tsp (divided)
- cayenne pepper: 2 tsp (divided)
- ground cumin: 1 tsp
- canned pinto beans: 1 cup (drained)
- canned black beans: 1 cup (drained)
- frozen corn: 1 cup (thawed, drained)
- brown rice: 1 cup (cooked)
- burrito-size flour tortillas: 6 piece
Metric Conversion
Stages of cooking
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Heat oil in a large skillet or wok over medium-high heat. Cook and stir onion, garlic, 1 1/2 teaspoons chili powder, 1 teaspoon black pepper, 1 teaspoon cayenne pepper, and cumin in hot oil until onion softens, 3 to 5 minutes.
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Stir pinto beans, black beans, corn, and rice together in a bowl. Add bean mixture to skillet 1 cup at a time, stirring well after each addition. Stir remaining chili powder, black pepper, and cayenne pepper into beans mixture, reduce heat to medium, cover the skillet with a lid, and cook, stirring as necessary, until heated through and flavors blend, 3 to 5 minutes.
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Spoon 1/6 of the bean mixture in a line across the middle of 1 tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining bean mixture and tortillas.
