Serve these colorful double-bean burritos with your favorite salsa for a Mexican meal the whole family will enjoy.
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)
How to Make It
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.
Yum - the family loved these. I used saffron rice and mango-salsa. I also added a tablespoon of low fat sour cream. Next time I'll use whole wheat tortillas. 500 calories is kind of a lot but when served with some fruit, it really isn't bad for a dinner and it was very filling.
This is cooking "light"? One burrito is 13 weight watchers points plus -- way to high in fat and carbs for a dinner that's a light meal -- probably better off getting a burrito at a mexican restaurant ...