• 2 cups cooked rice (pre-cooked or leftover)
• 2 limes (juiced)
• 2 tablespoons fresh cilantro (chopped)
• 1/2 onion (diced)
• 3 to 4 cloves garlic (minced)
• 2 tablespoons vegetable oil (or olive oil)
• 1 (15-ounce) can black beans (or pinto beans, drained)
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1 tablespoon hot sauce (or to taste)
• Optional: salt to taste

In a large bowl, toss together the fresh chopped cilantro with the leftover
cooked rice and drizzle with a bit of fresh lime juice. Heat in the
microwave or on the stove just until hot, and give it a quick stir.

In a separate large skillet, sauté the onion and garlic in vegetable oil
or olive oil for 2 to 3 minutes, or until the onion is soft.

Reduce the heat to medium-low and add the black beans or pinto beans
and season with the chili powder, cumin, and hot sauce, stirring to
combine. You can add a bit of salt if you’d like, but you shouldn’t need too
much with all the other seasonings. Allow the beans to cook until heated
through, about 5 minutes.

Spoon the cilantro lime rice and the black beans onto lightly warmed flour
tortillas, and add any additional toppings you want, such as vegan cheese,
salsa, avocado slices or guacamole, black olives or non-dairy sour cream.

Wrap your bean and rice burritos and serve hot.