Budget friendly burrito

By Bianca Osbourne
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  • 1 cup long-grain white or brown rice
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Zest of 1 lime
  • 1/4 teaspoon each of salt and pepper
  • 1/2 cup cooked black beans, soaked and cooked from dry
  • 1/4 white onion, finely chopped
  • 225 grams ground beef (optional)
  • 1 teaspoon vegetable oil
  • 2 large flour tortillas
  • 1/4 cup grated jack cheese
  • 1/2 avocado, sliced
  • 1 small tomato, chopped **
  • 1 small bunch cilantro, finely chopped (mint and parsley can be substituted)
  • 1/4 cup sour cream


  1. Combine the rice with two cups water, the garlic, the chili powder, and ¼ tsp each of salt and pepper in a small pot over high heat.
  2. Bring to a boil, then reduce to a simmer and cook, covered, for 20 minutes, or until fully cooked. Fluff with a fork and set aside.
  3. Meanwhile, in a saute pan on medium heat, heat the vegetable oil; add the onion, garlic powder, cumin, oregano, a pinch of salt and cook, stirring, for three minutes. Add the ground beef (optional) and cook for one minute; then add the cooked black beans and saute until the ground beef is no longer pink. Check seasoning, stir in lime zest and set aside.
  4. To prepare each burrito, lay a tortilla on a flat surface and add a sprinkle of the cheese. Top with 1/2 cup cooked rice, 1/2 cup ground beef/black bean mix, a few slices of avocado, and two tablespoons of chopped tomato and sour cream, and garnish liberally with cilantro.
  5. Roll the tortilla tightly, making sure to tuck in the ends first.
  6. Heat a large, dry frying pan over high heat. Cook the rolled burrito for one to two minutes on each side to sear lightly. Cut in half and serve with hot sauce, if desired.

**when tomatoes are out of season, swap for 1/2 cup canned diced tomato, that have been completely drained.


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