4 large flour tortillas (burrito size)
1 tablespoon oil (vegetable or canola)
1/2 cup long-grain white rice
1 cup water
4 tablespoons freshly chopped cilantro, divided
3/4 of a lime, divided
1/4 teaspoon salt, plus more to taste
1 cup prepared refried beans, store-bought or homemade
1/2 cup sour cream, regular or light
1 cup (4 ounces) shredded cheddar cheese*
1-1/2 ripe avocados
- Heat the oil in a large skillet over medium heat. Add the rice, and sauté it for 1-2 minutes, stirring occasionally. Once the rice is nicely toasted, add the water, reduce the heat to a simmer, and cover the skillet. Cook the rice for 21-24 minutes, or until the rice grains are tender (and do not peek during the cooking time!). Add 2 tablespoons chopped cilantro and the juice of 1/4 lime. Fluff with a fork, and set aside.
- While the rice is cooking, make the guacamole – pit the avocados (I also made a video on how to make it), and place the flesh of the avocados into a bowl. Add 2 more tablespoons chopped cilantro, the juice of 1/2 a lime, and salt to taste. Refrigerate until ready to use.
- Heat up the refried beans on the stove or in the microwave.
- To finish the burritos – place the flour tortillas into the microwave for 30-45 seconds. Once they are very warm, place one onto a plate. Place down the beans first, spreading them out evenly. Spoon 2 tablespoons of sour cream onto the burrito next, spreading it out evenly. Place 1/4 cup of rice on top of the beans, then top with the cheddar cheese and guacamole. Fold up as explained in the beginning of the post. Repeat with the remaining 3 burritos.