I wasn’t really sure what to call these burritos, but I thought I’d go with “Rainbow” because of the beautiful color profile of all the ingredients. While not labor intensive to make, making refried beans from dry black beans takes awhile, so it’s not something that can be thrown together in 20 minutes.
I also use an immersion blender to make the refried beans, but one could easily use a regular blender.
1 cup dry black beans
1 cup rice, white or brown
1 white onion, diced
4 cloves garlic, minced
1 roma tomato, chopped
1/2 cup sweet corn
1 green bell pepper
1 lime for juice
flour or corn tortillas
Mexican hot sauce if desired
Pinch of salt
Refried Black Beans
- Soak beans in cold water overnight, completely covered. Drain in the morning before cooking
- Cook beans in large saucepan, adding enough water to completely cover them. Add more as they boil and absorb water.
- Add 1/2 of chopped onion and 2 cloves minced garlic to the beans when they are over halfway cooked and let simmer with beans. Add a pinch of salt to the mix.
- Once the beans are soft, transfer entire mix to blender and blend with cilantro and lime juice and more salt. Return to pan to low/medium heat as a blended mix until ready to eat.
Mix chopped tomato, corn, avocado and some cilantro in a small bowl. Drizzle with lime juice and add a pinch of salt. Set aside or chill in fridge while making the rest.
Cook rice as per package directions, when it is almost completely cooked, squeeze in the lime juice and stir in the chopped cilantro before removing from heat. Add a pinch of salt if desired.
Sauté green pepper, onion and garlic for the burrito.
Once all components are complete, add amount desired to a flour tortilla and enjoy!