- 1 (3.5 ounce) boil in bag brown rice
- 1 cup salsa
- 1/3 cup cilantro, chopped
- 1 avocado, chopped into 1/2 inch pieces
- 1 Tablespoon lime juice
- 6 soft taco flour tortillas
1 (15.5 ounce) can black beans, rinsed and drained
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.
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. Then divide the avocado over the six tortillas. Fold up opposite sides and then the bottom and roll up to enclose the filling.
Heat a large non stick skillet over medium-high heat. Coat the top and bottom of the burritos with the nonstick 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 over and cook another minute until golden brown. Then repeat with the 3 remaining burritos.