Crispy Bean and Cheese Burritos

Crispy Bean and Cheese Burritos
Makes 6
Prep 10 m
Cook 18 m


  1. 1 of 1 Prepare 1 bag (3.5 oz) boil-in-bag brown rice (such as Uncle Ben's) according to pkg directions, about 10 minutes. Drain and place in a medium bowl. Stir in 1 cup jarred salsa and 1/3 cup chopped cilantro; set aside. Cut 1 ripe avocado into 1/2-inch pieces and toss with 1 tbsp fresh lime juice; set aside. Place 6 soft taco-size flour tortillas on work surface. Sprinkle 2 tbsp shredded pepper Jack cheese in center of each, from left to right. Drain and rinse 1 can (15.5 oz) black beans. Top cheese with a heaping 1/4 cup beans. Place a heaping 1/3 cup rice mixture over beans, then divide avocado among tortillas. Fold up opposite sides and then bottom and roll to enclose filling; repeat. Heat a large nonstick skillet over medium-high. Coat top and bottom of burritos with nonstick cooking spray. Place 3 burritos in skillet, seam side down; cook 1 to 2 minutes, until lightly browned and crisp. Turn burritos over and cook another 2 minutes. Repeat with remaining burritos, reducing heat if they get too browned.
Nutrition Information for Crispy Bean and Cheese Burritos
Servings Per Recipe: 6
Per Serving: 15 g pro., 761 mg sodium, 7 g fiber, 2 g sugar, 54 g carb., 15 g Fat, total, 4 g sat. fat, 415 kcal cal.