Black Bean and Rice Burrito

– by Jean Fisher

Avocado makes this easy bean and rice burrito a MUFA meal.

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Black Bean and Rice Burrito

Print out the recipe for Black Bean and Rice Burrito

Serves 4

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1 cup water
1/2 cup uncooked brown rice
1 cup canned black beans
4 ounces avocado
4 cloves garlic
1 dash cumin
1/2 teaspoon dried cilantro
4 flour tortillas
2 ounces cheddar cheese
4 green onions
1/4 cup salsa
1/4 cup sliced olives
1 spritz non-stick cooking spray

Grocery Shopping List for Black Bean and Rice Burrito

From kitchen to table in 1 hour 15 minutes.

Directions

In a saucepan, heat water over high heat until boiling. Stir in rice and reduce heat to the lowest setting. Cover and cook without lifting the lid for 45 minutes.
When rice has been cooking for 20 minutes, drain and rinse beans and place in a saucepan.
Peel avocado and dice. Add to beans. Dice tomatoes and add to beans. Turn burner on to medium-low under beans and cook while stirring until avocado has blended with beans and tomato is soft.
Crush and dice garlic and add to beans along with cumin and cilantro. Turn burner on to low and simmer uncovered, stirring often.
Shred cheese and dice green onion. Set them aside in the refrigerator.
When rice has cooked for 45 minutes, remove lid and fluff rice with a fork to allow moisture to finish absorbing. Pour rice into the saucepan with the beans. Stir to mix.
Preheat oven to 350 degrees. Spray a baking dish with non-stick cooking spray.
Spoon bean and rice filling into flour tortilla. Fold and place seam-side down in baking dish.
Top with salsa and grated cheese and bake in oven until cheese melts. Serve with sliced green onions and olives.