Entrée: United States – Tex-Mex Bean and Rice Burritos

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 7 min

Total 17 min

Ingredients

4 large Tex-Mex flour tortillas
2 cups (480 ml) Arroz Rojo, warm
2 cups (480 ml) Frijoles de la Olla, warm
1 tomato, diced
1 / 4 white onion, finely diced
1 / 2 poblano pepper, finely diced
1 tbsp (15 ml) neutral oil
Salt, to taste

Instructions

1. In a skillet, heat oil over medium. Sauté poblano and onion 3 minutes; add diced tomato and a pinch of salt; cook until just softened, 2–3 minutes.
2. Warm tortillas. Fill each with rice and beans, spoon over the tomato-poblano mixture, fold sides in, and roll tightly. Toast seam-side down in a dry skillet 1–2 minutes for a soft-crisp finish.