Double-Bean Burritos

Photo: Randy Mayor
Serve these colorful double-bean burritos with your favorite salsa for a Mexican meal the whole family will enjoy.

Yield:

6 servings (serving size: 1 burrito)

Recipe from

Nutritional Information

Calories 503
Caloriesfromfat 29 %
Fat 16.4 g
Satfat 4.9 g
Monofat 7.5 g
Polyfat 2 g
Protein 16.1 g
Carbohydrate 72.9 g
Fiber 7.7 g
Cholesterol 18 mg
Iron 4.1 mg
Sodium 905 mg
Calcium 211 mg

Ingredients

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

Preparation

Cook rice according to package directions, omitting salt and fat.

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.

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.

Note:

March 2005