Recipe Instructions:
Ingredients
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
Instructions
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.
