Categories: Main Dishes

Ingredients

• 1 bag (3.5 oz) boil-in-bag brown rice
• 1 c. salsa
• 1/2 c. chopped cilantro
• 1 ripe avocado, cut into 1/2" pieces
• 1 T. lime juice
• 6 soft taco-size flour tortillas
• 1 c. shredded pepper jack cheese
• 1 can (15.5 oz) black beans, rinsed and drained

Directions

1. Prepare rice according to package directions, about 10 minutes. Drain and place in medium bowl. Stir in salsa and cilantro; set aside. In a small bowl, gently stir together avocado pieces with lime juice; set aside.

2. Place tortillas on work surface ad sprinkle 2 T. cheese in center of each, from left to right. Top cheese with a heaping 1/4 c. black beans. Place a heaping 1/2 c. rice mixture over beans then divide avocado pieces among tortillas. Fold up like an envelope; repeat with remaining tortillas.

3. Heat a large nonstick skillet over medium-high heat. Coat top and bottom of burritos with Pam. Place 3 burritos in skillet, seam-side down; cook for 1-2 minutes or until lightly browned and crisp. Turn burritos over and cook another 2 minutes. Repeat with remaining burritos, reducing heat if they get too browned.

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