Black Bean Burrito with Cilantro Lime Rice

[nverland]

Black Bean Burrito with Cilantro Lime Rice
Makes 2 burritos

1 cup cooked rice
2 tablespoons chopped fresh cilantro
Squeeze of lime
1 tablespoon vegetable oil
1/2 green pepper, sliced
1/4 yellow onion, sliced
1 clove garlic, minced
1/2 tablespoon dried oregano
1 cup black beans, drained but not rinsed
Salt and pepper, to taste
2 10-inch whole wheat tortillas
Optional toppings: salsa, corn kernels, lettuce, diced tomato, diced avocado or guacamole, cheese and sour cream

1. In a small bowl, mix the rice with the cilantro and lime juice. Set aside.

2. Heat the oil in a nonstick skillet over medium heat, and sauté the green pepper and onion until the onion is browned. Add the garlic and oregano, and sauté for 1 more minute. Set aside.

3. In the meantime, warm the black beans in the microwave or in a saucepan over low heat. Add salt and pepper to taste. Set aside.

4. Warm the tortillas in the microwave, on the stove, or in the oven, according to package directions.

5. Spoon the black beans down the middle of each tortilla, dividing equally. Add the rice, vegetables and any optional toppings.

6. Fold two sides of the tortilla over the filling, and roll up the burrito from an unfolded edge. Repeat with second burrito. Serve them seam-side down.