Ingredients

The following ingredients have 6 Servings
  • 1 3.5 ounce boil in bag brown rice
  • 1 cup salsa
  • 1/3 cup cilantro (chopped)
  • 1 avocado (diced)
  • 1 Tablespoon lime juice
  • 6 soft taco flour tortillas
  • 2 cups Mexican blend cheese (shredded)
  • 1 15.5 ounce can black beans (drained and rinsed)

Instruction

  • Cook the boil in bag brown rice according to package directions, about 10 minutes.
  • Drain and place in a medium sized bowl, add the salsa and cilantro and mix well, set aside.
  • Put the diced avocado in a bowl and add the fresh lime juice and toss well. Set aside.
  • Place the six tortillas on a work surface. Sprinkle 1/3 cup of shredded cheese in the center of each tortilla in a 3 inch strip. Top the cheese with 1/4 cup of black beans.
  • Then place a heaping 1/3 cup of the rice mixture over the beans.
  • Divide the avocado over the six tortillas.
  • Fold up opposite sides and then the bottom and roll up to enclose the filling.
  • Coat the top and bottom of the burritos with non-stick cooking spray. Place 3 burritos in the skillet seam side down. Cook for about 1 minute or until lightly browned and crisp. Turn the burritos and cook another minute until golden brown. Repeat with 3 remaining burritos.