Bean and Cheese Burritos

Ingredients

• Canola oil

  1 tbsp or 14g

• Garlic

  Raw

  1 cloves, minced or 3g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Salt

  Table

  ½ tsp or 3g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Canned black beans

  Low sodium, drained

  2 can or 850g

• Cheddar cheese

  2 cup, shredded or 226g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Pace, Red Taco Sauce

  8 tbsp or 128g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, large or 560g

Directions

1. Heat canola oil in a saucepan over medium heat, add minced garlic, and sauté for about one minute.
2. Stir in chili powder, cumin, oregano, and rice, and continue to sauté for about two minutes to toast the rice and spices.
3. Add water and salt, cover, and bring to a boil. Reduce heat to low and simmer for 15 minutes. Turn off the heat and let the rice rest for five minutes before fluffing with a fork.
4. While the rice cooks, rinse and drain the black beans and slice the scallions.
5. To assemble, steam four tortillas at a time by microwaving them with a damp paper towel for 30 seconds.
6. Fill each tortilla with about 1/3 cup rice, 1/3 cup beans, 1 tbsp taco sauce, 1/4 cup cheese, and sliced scallions. Roll tightly, folding in the sides first.
7. Heat the burritos in a skillet over medium-low heat until browned and the cheese is melted.

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