Vegetable and Bean Burrito

Instructions

1. Step 1

   Prepare the onion, bell pepper, zucchini, garlic, cilantro, and cheese as noted in the ingredient list.

   Cookware: Box Grater, Chef Knife, cutting board

2. Step 2

   Combine the rice, water, and ⅜ tsp (2 gr) salt in the saucepan. Bring to a boil over high heat, then cover and cook over low heat until the water is absorbed.

   Timer: 15 min (fixed)

   Ingredients used: 100.0 gr Long Grain Rice, 2.0 gr Salt, 200.0 ml Water

   Cookware: lid, medium saucepan

3. Step 3

   Remove the rice from the heat and leave it covered to rest.

   Timer: 5 min (fixed)

   Cookware: lid, medium saucepan

4. Step 4

   Heat 1 ¼ tbsp (20 ml) vegetable oil in the skillet over medium heat. Add the onion, bell pepper, and zucchini, then cook until softened and lightly browned.

   Timer: 6 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 20.0 ml Vegetable Oil, 150.0 gr Yellow Onion, 150.0 gr Zucchini

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the garlic, cumin, chili powder, and remaining ⅝ tsp (4 gr) salt. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 3.0 gr Chili Powder, 8.0 gr Garlic, 3.0 gr Ground Cumin, 4.0 gr Salt

   Cookware: large skillet, wooden spoon

6. Step 6

   Stir in the black beans and corn. Cook over medium heat until hot and any excess moisture has evaporated.

   Timer: 4 min (fixed)

   Ingredients used: 300.0 gr Black Bean, 120.0 gr Corn Kernels

   Cookware: large skillet, wooden spoon

7. Step 7

   Remove the skillet from the heat, then stir the lime juice and cilantro into the filling.

   Ingredients used: 15.0 gr Cilantro, 1.0 piece Lime

   Cookware: large skillet, wooden spoon

8. Step 8

   Warm the tortillas one at a time in the clean skillet over medium heat until pliable.

   Timer: 2 min (fixed)

   Ingredients used: 4.0 piece Flour Tortilla

   Cookware: large skillet

9. Step 9

   Divide the cooked rice and vegetable-bean filling among the tortillas. Top with the salsa and cheese, fold in the sides, and roll each tortilla tightly.

   Ingredients used: 120.0 gr Cheddar Cheese, 120.0 gr Salsa

   Cookware: cutting board

10. Step 10

    Heat the remaining 2 tsp (10 ml) vegetable oil in the skillet over medium heat. Place the burritos seam-side down and cook, turning once, until golden and hot throughout.

    Timer: 4 min (fixed)

    Ingredients used: 10.0 ml Vegetable Oil

    Cookware: large skillet