Chicken Enchiladas

Ingredients:

2 cups cooked Village Harvest Thai Hom Mali Jasmine Rice
2 tbs fresh cilantro, chopped
2 limes, juiced
1/2 medium onion, diced
3 to 4 cloves garlic, minced
2 tbs vegetable oil (or olive oil)
1 (15-ounce) can black beans (or pinto beans), drained
1 tbs chili powder
1/2 tsp ground cumin
1 tbs hot sauce, or to taste
Pinch salt, to taste, optional
4 (10-inch) large tortillas

Directions:

1. In a large microwave-safe bowl, toss together cooked Thai Hom Mali Jasmine Rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.

2. In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.

3. Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.

4. Spoon the cilantro-lime Thai Hom Mali Jasmine Rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.

5. Wrap burritos. Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.