Wednesday, March 12, 2014

 

Double Bean Burritos

  • (3 1/2-ounce) bag boil-in-bag brown rice
  • 1 cup chunky bottled salsa
  • (15-ounce) can black beans, rinsed and drained$
  • (10-inch) flour tortillas $
  • 6 tablespoons bean dip (such as Frito Lay)
  • 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeƱo peppers $
  • peeled avocado, cut into 6 slices $
  • 12 cilantro sprigs $
  • lime wedges (optional)

Preparation

  1. Cook rice according to package directions, omitting salt and fat.
  2. While rice cooks, combine salsa and black beans in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated. Stack tortillas; wrap stack in damp paper towels. Microwave at high 25 seconds or until warm.
  3. Spread 1 tablespoon bean dip over each tortilla; top each tortilla with 1/4 cup rice, 1/3 cup black bean mixture, 2 tablespoons cheese, 1 avocado slice, and 2 cilantro sprigs; roll up. Serve with lime wedges, if desired.

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