Latin / Iberian · serves 4 · about 64 minutes
From the Iberia kitchen — appetizers and snacks, built around what Gustavo keeps on the shelf.
Ingredients
- 2 cups Iberia precooked basmati rice cooked
- 2 tablespoons chopped fresh cilantro Save $
- 1/2 medium onion diced
- 4 tablespoons Iberia Minced Garlic in Water
- 2 tablespoons Iberian Extra Virgin olive oil
- 1 can Iberia organic black beans drained, 15 ounces
- 1 spoonful of Adobo Iberia with pepper
- 1/2 1/2 teaspoon of cumin
- 2 large tortillas 10 inch
Method
- Toss cooked rice and fresh chopped cilantro in a microwave safe bowl and drizzle Iberia lemon juice.
- Mix everything together and heat in the microwave for 60 seconds.Take a large skillet and sauté onion in Iberia extra virgin olive oil for 5 minutes.
- Add Iberia minced garlic and cook for another minute.
- Reduce heat to low and add Iberia organic black beans, adobo, cumin, and Iberia hot sauce, stirring well to combine.
- Cook for 5 minutes.Put the cilantro-lime rice and the black bean mix onto lightly warmed flour tortillas.
- Fold the short ends in, then fold one long side over the filling.
- Push to ensure the burrito is tight before rolling up the remainder.
- Cut in half, and serve.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.