First, preheat the oven to 350 F / 176 C. You’ll use this later to cook your black bean burrito.
To make the cilantro lime rice, cook the white rice according to the package. Once the rice has cooked, remove from the heat and place in a mixing bowl. Add in lime juice, coconut oil, cilantro / coriander, and salt. Test taste and set aside.
In a separate mixing bowl, add the ingredients for the black beans and give it a stir. Set aside.
Heat a skillet to medium high heat. Add in coconut oil, bell peppers, and onions and cook until the onion is golden, about 5 minutes. Give it a stir. Then, remove from the heat.
The next step is to arrange and fold our black bean burritos. You’ll want to place the filling – rice, black beans, and veggies in a small strip in the center of the tortilla. You don’t need as much filling as you may think.
To fold the burrito, wrap the side closest to you and then fold over the remaining sides. You want the black bean burrito tight. Place the seam side down on a baking sheet. Cook in the oven for 10 minutes until the tortilla is lightly golden.
Once warmed in the oven, slice the black bean burrito in half diagonally. Enjoy with salsa and / or guacamole!
This black bean burrito recipe is on repeat in my home. When I find a good recipe, I come back to it again and make it about every 2-3 weeks.