- 1 tablespoon butter, unsalted
- 1 teaspoon light olive oil
- 1/2 cup diced onion
- 1 cup chopped sweet red pepper
- 1 tablespoon diced jalapeño pepper, seeds and membranes removed for less heat
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chipotle chili powder
- 1/2 teaspoon kosher salt
- 1 (16-ounce) can black beans, drained and rinsed
- 1 clove garlic, peeled and minced
- 1 cup cooked brown rice
- 6 large burrito-sized flour tortillas
- 1/3 cup chopped cilantro (optional), to taste
- 1 small lime, cut into 6 wedges
- 1 1/2 cup cheese, shredded extra sharp Cheddar - divided
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Melt the butter along with the olive oil in a large skillet set over medium heat until the butter begins to bubble and froth. Sauté the onions and peppers in the skillet until just beginning to soften; for about 5 minutes. Sprinkle the cumin, chipotle chili powder, and salt over the sautéed vegetables. Stir in the black beans, garlic, and brown rice. Continue to cook over medium heat, stirring frequently, until heated through; about 3 to 4 minutes more. Remove the filling from the heat.
Lay 6 large tortillas out on a clean work surface. Divide the black bean filling evenly between the tortillas by spooning it toward the lower edge of each tortilla, leaving 1-inch space between the filling and the edge. Scatter 1/4 cup of the shredded Cheddar over each mound of filling. Sprinkle cilantro over the cheese, as desired.
Roll the burritos by first folding in the far right edge of the tortilla toward the center to cover the filling by 1/2-inch. Flip the bottom edge of the tortilla upward to cover both folded right edge of the tortilla as well as 1/2-inch of the filling. Next, fold the left edge of the tortilla toward the center to cover both the bottom fold of the tortilla, and the filling by 1/2-inch. Hold all three of the folded edges of tortilla firmly while simultaneously rolling the tortilla up and over the filling toward the open edge, until the tortilla is fully wrapped burrito style. Repeat with the remaining filled tortillas to create 6 burritos.
Set a clean skillet over medium-high heat until very hot. (Toss a few drops of water onto the hot skillet. If the water sizzles and skitters across the surface, then the skillet is ready.) Working in batches, place the burritos onto the hot skillet, seam side down, and toast until medium brown and crisp; for about 1 minute. Gently turn the burritos over and toast the other side until equally crisp.
Serve crispy burritos with a dollop of plain yogurt, fresh salsa, guacamole, or other desired condiments.