Recipe: Puerto Rico In A Burrito

I have a tendency to go through waves of eating. By this I mean that I will put my hooks into a certain type of food and not let go for a long time. A lot of the correspondence I have received in the past year has revolved around making waffles. I am still a waffle fiend but as times change and tastes change so do the meals that I prepare.

I also love to make things easy in the kitchen. I do not have a lot of time during the week to create elaborate dishes and so I try to keep my cooking to 30 minutes or so. Sometimes that involves prepping before hand (not often) or making a breakfast meal (happens a lot) or knowing how long it will take to make a dish and not wasting time when I walk through the door from work.

Since my desire for a particular meal can change in a heartbeat knowing what I have in my pantry and fridge is vital to getting into, cooking and out of the kitchen as quick as possible. That is no different with this recipe for Puerto Rico In A Burrito.

Back to putting my hooks into a particular type of meal. Lately, I have loved rolling burritos and putting anything and everything into them. From the simple Cobb Salad Burrito to Buffalo Cauliflower Burrito to this burrito there is nothing easier to eat than a burrito.

As a kid rice and beans was a staple of our diet becaus Puerto Ricans serve it with practically every meal and yes that includes breakfast. When I thought of a rice and beans burrito I also decided that plantains, the way my father loved them, had to get thrown in along with some peppers and onions.

What came out of my kitchen was better than I had imagined. Give this recipe a try and let me know if Puerto Rico In A Burrito is a keeper for your menu.



Puerto Rico In A Burrito

Puerto Rican Burrito

Rice and beans is a staple in the diet of Puerto Ricans and this burrito takes that concept and makes it very easy to eat.

PREP TIME 10 Minutes
COOK TIME 25 Minutes



  • 1/3c Wild Rice
  • 2/3c Water
  • 1 Medium Plantain (sliced in 1/4" chips)
  • 15oz black beans with no salt added
  • 25g of green bell pepper (julienned)
  • 4 cloves roasted garlic (chopped)
  • 15g red onion (sliced thinly)
  • 1/4c red wine vinegar
  • 1 Tbsp coconut oil



  1. Place the red onion and red wine vinegar in a bowl and set aside.
  2. Bring the 2/3c of water to a boil and then add the rice.
  3. Reduce the heat to low and allow the rice to cook at a simmer state for 12-15 minutes until all the water is absorbed.
  4. In a separate pan add 1Tbsp coconut oil and melt
  5. When the coconut oil is melted add in the sliced plantain chips.
  6. Allow to brown on one side (approximately 3-5 minutes) and flip to brown on the other side.
  7. Remove and add a pinch of salt and set aside.
  8. To the same pan add in the green bell pepper strips and cook to create a char on the outside.
  9. Remove bell pepper and set aside.
  10. Lay out tortilla and spoon on the rice in a bed.
  11. Add the plaintain chips and pickled red onion on top of the rice.
  12. Add the black beans, roasted garlic and bell pepper.
  13. Fold the sides over and then begin to roll tightly.
  14. Once fully rolled sliced diagnolly.
  15. Servce with hot sauce and avocado for additional flavor.



Puerto Rico In A Burrito
Jason Bahamundi

About the Author:

I grew up in New York and lived there for 34 years until I got divorced and moved 1600 miles to my new home in Texas.  I love New York and miss it but that does not mean that Texas hasn’t been great to me because it has.  It was here that I discovered endurance sports and specifically the sport of triathlon.  Triathlon has given me new life through all the challenges it presents.  I no longer look at life the same way and I can say that is in part due to my endeavor into this sport.

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