1 c. salsa (I used LEFTOVER homemade salsa which add fresh flavor to the dish)
1/3 c. chopped cilantro
1 ripe avocado, cut into ½ inch pieces
1 T. lime juice
6 soft taco size flour tortillas—(I found some wonderful low-fat; whole wheat ones by Mission)
1 c. shredded pepper jack cheese
1 can (15.5 oz) black beans, drained and rinsed
Instructions
Prepare rice according to package directions. Drain and place in a medium-size bowl. Stir in salsa and cilantro; set aside. (I added leftover taco meat here to the rice mixture here. You could easily add finely chopped chicken fajita meat, too) In a small bowl, gently stir together avocado pieces with lime juice and toss with a little fresh ground pepper and salt; set aside.
Place tortillas on work surface and sprinkle 2 T. cheese in the center of each, from left to right. Top cheese with a heaping ¼ c. black beans. Place a heaping 1/3 c. rice mixture over beans and divide avocado pieces among tortillas. Fold up like and envelope; repeat with remaining tortillas.
Heat a large nonstick skillet over medium-high heat. Coat top and bottom of burritos with nonstick cooking spray. Place 3 burritos in skillet, sesamside down; cooked for 1 to 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.
Originally Submitted
9/9/2010
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You can add this CRISPY BLACK BEAN AND CHESSE BURRITO'S recipe to your own private DesktopCookbook.
