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Why hello there. You’re easy uh, I mean, simple. This recipe came together in minimal time with minimal ingredients and was surprisingly delicious.  I honestly wasn’t holding out high expectations on this one, but it far, far exceeded even normal expectations. I told my vegetarian brother he should make this I think the next day if that’s any indication!

Salsa Rice Burritos

  • 1 jar of salsa
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 cup uncooked instant rice
  • 1 can black beans, drained and rinsed
  • 1 can whole kernel corn with red and green peppers, drained
  • 1 1/2 cups shredded cheddar cheese
  • Handful of chopped cilantro
  • 1 package flour tortillas for burritos (8-inch)
In a 10-inch skillet, heat salsa, cumin and chili powder to boiling. Stir in rice; remove from heat. Cover and let stand 5 minutes. Stir in beans, corn, cheese and cilantro.
Spoon about 1/2 cup rice mixture onto center of each tortilla. Fold up bottom of each tortilla; fold over sides.
Serve with salsa and sour cream.
Recipe source: adapted from Betty Crocker, found at Cassie Craves
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