I made a few additions to the recipe. I added guacamole and a dollop of sour cream.The burrito tasted much like the seven-layer burrito from Taco Bell!
Refried Beans - 1 cup
Basmati rice - 1/2 cup
Hot sauce - 1 tablespoon
Shredded Monterey Jack Cheese - 1/2 cup
Salsa - 1/2 cup
Tortillas - 4 or 5
Guacamole - 4 tablespoons
Lettuce - 1/2 cup shredded
Sour cream - a dollop for each burrito
To prepare the spanish rice, cook the basmati rice with 1 cup of water until nice and fluffy. Add the hot sauce to the cooked rice and mix well until evenly coated. What a quick way to make spanish rice!
To assemble the burritos:
Warm the tortillas on both sides by heating on a skillet.
Here is an easy way to wrap the burritos perfectly as Nicole says:
1. Layer refried beans down the middle of the tortilla – don’t use too much or it won’t roll! Stay at least 3 inches away from the ends.
2. Sprinkle some cheese over the beans.
3. Cover the beans/cheese with rice.
4. Close the tortilla by:
a. Folding in the sides (right and left) in towards each other
b. Fold the part closest to you over the middle, there will be 2 little “wings” sticking out, fold those in, and tuck the large flap under the beans as well as possible.
c. Fold the top flap towards you making sure to fold in the little “wings” and tucking below the burrito.
d. Place seam-side-down on a serving plate
5. Top with salsa, lettuce, and any other topping you desire. Some enchilada sauce would also be nice!
Sending this to Food for 7 stages of life hosted by Radhika and Sudeshna