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