Vegetable and Bean Burrito

Instructions

1. Step 1

   On the cutting board, seed and slice the bell pepper and peel and slice the yellow onion.

   Cookware: Chef Knife — prep, cutting board — prep

2. Step 2

   Rinse the white rice in the saucepan with lid and drain the rinsing water, then add the white rice and water. Bring to a boil over medium heat.

   Timer: 5 min (fixed)

   Ingredients used: 360.0 ml Water, 200.0 gr White Rice

   Cookware: saucepan with lid — medium heat

3. Step 3

   Cover the saucepan with lid, reduce to low heat, and cook until the water is absorbed and the white rice is tender. Remove from heat and let it stand covered until the grains are fluffy.

   Timer: 20 min (scalable)

   Cookware: saucepan with lid — low heat

4. Step 4

   Heat 20.0 ml of vegetable oil in the skillet over medium heat, then add the bell pepper, yellow onion, ground cumin, and salt gradually to taste. Sauté until the vegetables are softened and lightly browned, about 8 minutes.

   Timer: 8 min (scalable)

   Ingredients used: 4.0 gr Ground Cumin, 6.0 gr Salt, 20.0 ml Vegetable Oil

   Cookware: skillet — medium heat, spatula — stir

5. Step 5

   Add the black bean and remaining 10.0 ml of vegetable oil to the skillet. Stir over medium heat until the beans are hot throughout and lightly coated, about 5 minutes.

   Timer: 5 min (scalable)

   Ingredients used: 480.0 gr Black Bean, 10.0 ml Vegetable Oil

   Cookware: skillet — medium heat, spatula — stir

6. Step 6

   Place the flour tortilla on the cutting board, divide the cooked white rice and bean-and-vegetable mixture evenly among the tortillas, then fold in the sides and roll each one tightly into a burrito.

   Ingredients used: 4.0 piece Flour Tortilla

   Cookware: cutting board — assembly, spatula — portion