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1. Finely chop the cilantro. Zest one lime, then juice both limes and set aside. Heat the vegetable oil in a medium saucepan over medium heat, add the long-grain white rice and toast, stirring, for 2 minutes until lightly golden.
1 cup long-grain white rice,
1 tbsp vegetable oil,
2 piece lime,
0.5 cup fresh cilantro
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2. Add the water and 1 teaspoon of the salt, bring to a boil, then cover and reduce to the lowest heat. Cook for 15 minutes, then rest off the heat, covered, for 5 minutes. Fluff with a fork and fold in the lime zest, most of the lime juice (reserve 1 tablespoon) and the cilantro.
1.5 cup water,
1.0 tsp salt,
2 piece lime,
0.5 cup fresh cilantro
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3. Finely dice the yellow onion and mince the garlic. Heat a large skillet over medium heat, then cook the onion for 5 minutes until soft and translucent. Add the garlic, ground cumin, chili powder, Mexican oregano and smoked paprika and stir for 30 seconds until fragrant.
1 piece yellow onion,
3 clove garlic,
2 tsp ground cumin,
1 tbsp chili powder,
1 tsp Mexican oregano,
0.5 tsp smoked paprika
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4. Add the canned black beans and vegetable broth. Simmer for 8 to 10 minutes, mashing about a third of the beans with a spoon, until thick and creamy. Season with the remaining salt and the reserved lime juice, then let cool slightly.
0.5 tsp salt,
2 piece lime,
2 can canned black beans, drained and rinsed,
0.5 cup vegetable broth
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5. Warm the flour tortillas in a dry skillet for 20 seconds per side, or microwave wrapped in a damp towel for 30 seconds, until soft and pliable.
6 piece large flour tortillas (10-inch)
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6. Down the center of each tortilla layer rice, seasoned beans, shredded cheese and salsa. Fold in the sides, then roll up tightly from the bottom into a burrito.
2 cup shredded Monterey Jack or Mexican blend cheese,
1 cup salsa
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7. Toast the burritos seam-side down in a dry skillet over medium heat for 2 minutes per side until golden and the cheese melts. Serve warm. To prep ahead, wrap each cooled burrito in foil and refrigerate up to 4 days or freeze up to 3 months, then reheat in a 180°C (350°F) oven for 20 minutes (35 minutes from frozen).
