The leftover black bean-cilantro pilaf made a great base for this easy to assemble burrito. I made a simple grilled onion and green pepper mixture to make the filling.
You will need :
1 cup guacamole
1 cup sour cream
1 cup salsa
1 cup black bean pilaf
2 cups shredded cheese, I used a mixture of pepper jack, monterey jack and cheddar
2 green peppers, sliced lengthwise
1 large red onion, sliced lengthwise
4 garlic cloves, minced
2 jalapenos, sliced thin lengthwise
1/2 tsp salt
2 tbsp canola or vegetable oil
Heat the oil in a pan over medium heat. Add the garlic and jalapenos. Fry for a minute and add the sliced onions. Cook until they soften and start browning. Add the green bell peppers and salt. Saute for 5-6 more minutes just until the peppers soften. Transfer to a bowl and set aside.
Here’s a little assembly line I made to make things easy. A bowl of mildly spic salsa, a bowl of guacamole, a bowl of sour cream, a bowl of leftover black bean cilantro pilaf, the grilled onions and peppers, the mixed shredded cheese and the tortilla. Warm the tortillas for 20-30 seconds in the microwave before you make the burrito.
Sprinkle an even layer of cheese on the tortilla. lay a dollop of the salsa, guacamole and sour cream. Top with the black bean pilaf.
Add the onion-green pepper mixture and top off with more cheese. Fold over the right and left edges and fold the top and bottom flap over it like a package.
Line them on a baking sheet and place them in the oven for 5-8 minutes just until the tortilla is slightly crisped and the inside is hot, cheesy and melted. Serve with more sour cream, salsa and guacamole if needed.