Ingredients
Scale
For the rice:
- 3/4 cup yellow rice
- 2 1/3 cups water
- 1 teaspoon kosher salt
For the salsa:
- 2 ripe medium tomatoes, cored and diced
- 1 avocado, halved, seeded, and diced
- 1/2 medium yellow onion, finely diced
- 1 jalapeño, seeded and minced
- 1/3 cup chopped fresh cilantro leaves
- 1 teaspoon kosher salt
For the beans:
- 3 tablespoons extra-virgin olive oil
- 1/2 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 (19-ounce) can pinto beans, rinsed and drained
- 4 extra-large (12-inch) whole wheat flour tortillas
- Sour cream, for garnish
- Lime wedges, for garnish
Instructions
To prepare the rice:
- In a medium saucepan over high heat, bring the water to a boil. Add the yellow rice and salt. Bring the rice to simmering, cover and cook until tender, about 30 minutes. Remove from heat. Let stand, covered, 10 minutes. Drain any remaining liquid, then fluff with a fork. Set aside.
To prepare the salsa and beans:
- In a medium bowl, combine the tomatoes, avocado, onion, jalapeño, cilantro and salt. Set aside.
- In a medium skillet over medium heat, warm the olive oil. Add the onion and garlic. Season with 1/2 teaspoon salt. Cook until the onion is translucent, about 5 minutes. Combine the beans, then mash them until the mixture is nearly smooth. Add water as needed to loosen. Set aside.
To prepare the burritos:
- Wrap the tortillas in a damp paper towel. Microwave the tortillas until they are piping hot, about 2 minutes.
- Arrange a tortilla on a flat surface. Spoon 1/4 each of the rice, beans and salsa into the center of a tortilla. Fold up the bottom edge, then the opposing side, and finally the top.
- Serve burritos with salsa, sour cream and lime wedges.