-
1
In a medium saucepan, heat the oil over medium-high heat until hot.
-
2
Add the chopped onion and bell pepper and cook until the vegetables are soft, about 4 minutes.
-
3
Add the garlic, salt, cumin, and oregano, and cook for 1 minute, stirring constantly.
-
4
Add the rice and cook, stirring, until fragrant, about 2 minutes.
-
5
Add the water and drained beans and bring to a boil.
-
6
Stir well, reduce the heat to low, and cover the saucepan.
-
7
Cook for 20 minutes, undisturbed, until the rice is tender and has absorbed all of the liquid.
-
8
Remove from the heat and let stand, undisturbed, for 5 minutes before serving.
-
9
Heat the flour tortillas according to package directions - the microwave works well for this if you have one available.
-
10
Fill each warm tortilla with a heaping 1/3 cup of the cooked rice and bean mixture placed in a line down the center of each tortilla.
-
11
Top each mound of rice with 2 tablespoons of the grated cheese and roll the bottom side of the tortilla over the filling.
-
12
Fold both of the side edges up over the filling, then roll the tortilla to form a cylinder shape.
-
13
Spoon 3 tablespoons of salsa over the top of each burrito and then top each with 2 tablespoons of the sour cream.
-
14
Garnish each burrito with 1/2 tablespoon of chopped cilantro and serve with hot sauce, if desired.
