Thursday, March 28, 2013

Crispy Bean and Cheese Burritos

I found this recipe in an issue of Family Circle and have since fallen in love with it! This burrito makes a very tasty and filling lunch or a quick dinner. I thought it would be fun to post this burrito recipe with Cinco De Mayo being just around the corner. Enjoy your Mexican inspired cuisine and eat it too! 

1 bag (3.5oz) boil in a bag brown rice
1 cup salsa
1/3 cup cilantro
1 ripe avocado, cut into pieces
1 tbsp lime juice
6 small flour tortillas
1 cup shredded pepper Jack cheese
1 can black beans, rinsed and drained

Prepare the rice according to package directions. Drain and place in a medium sized bowl. Stir in the salsa and cilantro; set aside. In a smaller bowl, stir together avocado and lime juice; set aside. 
Place tortillas on a hard work surface and sprinkle each with 2 tbsp of pepper Jack cheese. Top the cheese with 1/4 cup of black beans, 1/3 cup of rice, and avocado mixture. Roll up tortillas, tucking in the ends to keep the filling securely inside. 
Heat a large skilled over medium-high heat. Coat the tortillas with a non-stick cooking spray. I like to use olive oil. Place burritos, seam-side down, and cook for 1-2 minutes or until golden brown. Turn and cook for another 2 minutes or until crispy and golden brown. 

Serves 6

Nutritional information per serving (1 burrito): 415 calories, 15 g fat, 17mg cholesterol, 54g carbs, 7g fiber, 15g protein, 761mg sodium. 

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