Black Bean Burritos with Lime Yogurt

Hearty vegetarian burritos with black beans, corn, bell pepper and rice, flavored with lime yogurt. They are easy to prepare ahead, wrap up and keep chilled for a few days or freeze in portions.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 8 pc Large wheat tortillas
• 200 g Long-grain rice
• 2 can Black beans, drained
• 1 can Corn, drained
• 2 pc Red bell pepper
• 1 pc Onion
• 2 pc Garlic cloves
• 1 can Chopped tomatoes
• 1 tsp Ground cumin
• 1 tsp Sweet paprika powder
• 0.5 tsp Chili powder
• 2 tbsp Cooking oil
• 1 pc Lime
• 150 g Plain yogurt
• 100 g Cheddar, grated
• 0.5 pc Romaine lettuce
• 1 bunch Cilantro
• Salt
• Pepper

Method

1. Cook the rice in plenty of salted water according to the package instructions, drain and let cool.
2. Finely dice the onion and garlic, and cut the bell pepper into small cubes.
3. Heat the oil in a large pan and sauté the onion and bell pepper over medium heat for 5 minutes.
4. Lightly toast the garlic, cumin, paprika powder and chili, then add the tomatoes, drained beans and corn.
5. Let everything simmer for 10 minutes until the mixture thickens, season with salt and pepper and let cool slightly.
6. Mix the yogurt with the juice of the lime, salt and pepper.
7. Wash the romaine lettuce, spin dry and cut into fine strips. Chop the cilantro.
8. Warm the tortillas briefly in a dry pan or in the oven so they become pliable.
9. Spread the rice, bean mixture, lettuce, cheese and cilantro over the tortillas, drizzle with some lime yogurt, fold in the sides and roll up tightly.
10. Wrap each burrito in aluminum foil or cling film. Store in the refrigerator for up to four days or freeze in portions.
11. To reheat, warm the burritos without the foil in the microwave or oven at 180 °C (180 degrees) and serve with the remaining yogurt.