Coconut Rice and Bean Burritos

Instructions

1. Prepare the coconut rice
   In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for about 15-18 minutes until the liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
2. Cook the bean filling
   While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and bell pepper and cook for another 2 minutes until fragrant and slightly softened.
3. Season the beans
   Add the drained black beans, cumin, and chili powder to the skillet. Stir well to combine and cook for 5-7 minutes, gently mashing some of the beans with the back of a spoon to create a partially creamy texture. Season with salt to taste and remove from heat.
4. Fluff the rice
   Once the rice has rested, fluff it with a fork to separate the grains. The rice should be fragrant and infused with coconut flavor.
5. Warm the tortillas
   Heat the flour tortillas in a dry skillet for about 30 seconds on each side, or microwave them wrapped in a damp paper towel for 30 seconds, until they're warm and pliable.
6. Assemble the burritos
   Lay each warmed tortilla flat and spread about 1/2 cup of coconut rice in the center. Top with about 1/2 cup of the bean mixture, followed by a sprinkle of cheese and fresh cilantro. Fold in the sides of the tortilla, then roll from the bottom up to form a burrito.
7. Serve
   Serve the burritos immediately with lime wedges on the side for squeezing over the filling. If desired, cut each burrito in half diagonally to show the colorful filling inside.