Tortillas, 12-inch (8 pieces)
White onion, medium, chopped (1 piece)
Black beans, canned, drained, rinsed (30 ounces)
Chili powder (1 tablespoon)
Jalapeno, seeded, diced (1 piece)
Jack cheese, grated (16 tablespoons)
Rice, brown/white, cooked (1 ½ cups)
Lime juice, freshly squeezed (1 tablespoon)
Vegetable oil (2 tablespoons)
Bell pepper, green, chopped (2 pieces)
Garlic cloves, sliced thinly (2 pieces)
Corn (2 cups)
Salt (1 tablespoon)
Cumin (1 teaspoon)
Heat a large skillet on medium before adding the oil. Stir in the onions, garlic, jalapeno, and peppers. Saute for about ten minutes or until translucent and fragrant.
Meanwhile, place the corn, rice, and beans in a large bowl. Add the lime juice, pepper, cumin, salt, chili powder, and the sautéed onion mixture.
Set the Yedi Houseware Grill on medium to preheat.
Top each tortilla with the prepared filling (1 cup) and cheese (2 tablespoons) before folding into a burrito.
Place the burritos on the hot Yedi Houseware grill and cook on each side for three to five minutes or until nicely marked and heated through.
Serve your burritos with sour cream, guacamole, and salsa. Enjoy.