6 servings (serving size: 1 burrito)
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.
Nutritional Information
Calories:
503 (29% from fat)
Fat:
16.4g (sat 4.9g,mono 7.5g,poly 2g)
Protein:
16.1g
Carbohydrate:
72.9g
Fiber:
7.7g
Cholesterol:
18mg
Iron:
4.1mg
Sodium:
905mg
Calcium:
211mg
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