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Crispy Rice and Bean Burrito

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Serves 8 | 

Pan-fried and delicious!

Ingredients:

1 teaspoon ground black pepper
1 teaspoon cooking oil
1 cup cooked rice
2 teaspoons lime juice
1 can black beans, (drained)
1/4 cup chopped cilantro
1 teaspoon salt
1/2 chopped onion
1 1/2 cup shredded Mexican blend cheese
8 flour tortillas
1 tablespoon butter
1/2 can corn
1 teaspoon cumin
1/2 cup chopped bell pepper

Directions:

  1. Heat a large skillet to medium heat. Once hot, add rice, black pepper, lime juice, black beans, cilantro, salt, butter, corn, cumin and bell peppers. Bring to high heat and saute for 2-4 minutes. Remove skillet from heat and set aside.
  2. Lay tortillas on flat surface. Spoon 1/4 cup of skillet mixture in middle of tortilla. Add 2 tablespoons cheese and 2 tablespoons rice in tortilla also. Fold corners in and roll tortillas into a burrito. (Repeat with remaining tortillas)
  3. In a separate skillet, add cooking oil and heat to high. Once hot, add one burrito and cook 2 minutes per side. (Should be golden and crisp) [Repeat with remaining burritos]
Cooking Method: Pan-Fry
Course: Dinner, lunch
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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