Mexican Fajitas with Black Rice and Beans

Name: Mexican Fajitas with Black Rice and Beans
Total time: 2700 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 4 flour tortillas; 1 1/4 cups black rice (about 250 grams); For the seasoning:; 1 teaspoon cumin

Fabry @cook_114514940

A flavorful, tasty, and colorful dish with soft tortillas and a delicious filling that will make everyone happy. This is a creative Tex-Mex variation, baked in the oven for extra crunch.

Fabry @cook_114514940

A flavorful, tasty, and colorful dish with soft tortillas and a delicious filling that will make everyone happy. This is a creative Tex-Mex variation, baked in the oven for extra crunch.

Saved

Ingredients

45 min.

Serves 4 servings

4flour tortillas
1 1/4 cupsblack rice (about 250 grams)
1 can beans
1 avocado
Lettuce leaves
Corn
For the seasoning:
1 teaspoon sweet paprika
A handful of parsley
A little freshly ground black pepper
A pinch of chili pepper
1 teaspoon fennel seeds
1 teaspooncumin
Tools:
Cutting board
Knife
Small pot
Skillets
Baking sheet
Oven

Saved

Steps

45 min.

1

First, rinse the black rice several times in a fine-mesh strainer. Drain well, then place it in a pot and cover with cold water and add a vegetable bouillon cube.
2

Cover with a lid and cook. When the water comes to a boil, remove the lid and continue cooking until all the broth is absorbed, stirring occasionally.
3

When the rice is fairly dry, transfer it to a large skillet and add the beans after rinsing them under running water. Cook over low heat, stirring.
4

Add 1/4 cup tomato sauce, a drizzle of olive oil, a pinch of salt, and 1 teaspoon sugar. Add all the pre-mixed spices to flavor the rice and beans, and pour in a splash of warm water. Cover and cook for 15 minutes until the beans are soft, then turn off the heat and keep covered to stay warm.
5

Cut the avocado in half with a sharp knife, twist to separate, and remove the pit by striking it with the knife and lifting it out. Peel the avocado and cut it into cubes on a cutting board. Set aside.
6

Rinse the lettuce and remove the tough parts. Pat dry with paper towels.
7

Drain the corn in a colander, rinse under running water, and set aside.
8

Heat a skillet over medium heat without any oil. Warm the tortillas one at a time, turning them often, then place them on a cutting board.
9

Now that everything is ready, fill the tortillas. Place a couple of lettuce leaves on each tortilla, then spoon the rice and bean mixture into the center.
10

Add the avocado pieces and finish with corn.
11

Preheat the oven to 300°F (150°C). Place the filled tortillas in a small baking dish, securing them with toothpicks. Bake in the center of the oven for 15 minutes, then remove and carefully take out all the toothpicks.
12

Serve in the center of the table so everyone can take their own filled tortilla. Enjoy!