Now that we’re wintering in South Florida again, we’re also encountering lots of roadside produce vendors, awesome taco trucks, café Cubano, fresh spicy peppers and authentic Mexican markets. So naturally, we’re inspired to make more Latin-inspired recipes.

This burrito recipe is straightforward and easy to make in our van. It isn’t vegan, but if you can find your favorite non-dairy cheese and sour cream on the road, go for it! Also, the more add-ons, the more chopping and dicing, so plan accordingly. For example, I like to make the rice early in the day and let it hang out until I’m ready to compose the burritos.

Serves 3-4

Ingredients:

• ½ package Vigo Saffron Yellow Rice mix
• One 14-oz can black beans, drained and rinsed
• 2 tablespoons green pimento-stuffed olives, sliced
• 2 small colored sweet peppers, chopped (about ¼ cup)
• 1 small onion, chopped (about ¼ cup)
• 2 handfuls of cilantro (washed and coarsely chopped)
• 4-large spinach tortillas
• Shredded white cheddar cheese
• 2 Tbs Olive oil
• Add-ons, like limes, lettuce, chopped tomatoes, sliced jalapenos, salsa, sour cream, hot sauce, avocados
• Salt and pepper to taste

Preparation:

Cook the rice according to package directions, then set aside while you chop and slice the other ingredients. Bring 1 Tbs of olive oil to heat and sauté peppers and onion until soft. Add cooked rice, beans, and olives. Stir well and taste, adjusting seasoning if needed. Lay out each tortilla and fill with rice and bean mixture, add 1 Tbs of cilantro, then roll them up, folding the sides to seal.

In a skillet, fry the burritos in 1 Tbs of olive oil, turning often, until golden on all sides. Sprinkle with cheese, cover, and remove from heat until cheese melts. To serve, place on a plate with your favorite add-ons. Makes about 4 medium-sized burritos. Don’t forget the chips and salsa!