Ingredients:
Flour Tortillas
Shredded Monterey Jack and Cheddar Cheese
Guacamole or Sliced Avocado
2 cups Long Grain White Rice
Cilantro
Lime
Black Beans
Fresh Tomatoes, chopped
Sour Cream or Plain Greek Yogurt
Directions:
Prepare rice according to package directions
Use whatever rice you desire, white, brown, Spanish or whatever.
(Cilantro Lime Rice adds a great flavor!)
Finely chop 4 Tablespoons of fresh cilantro.
Once the rice has cooked and cooled slightly, add the cilantro and the juice of one lime.
Stir well and set aside.
Open can of black beans, place in a colander.
Rinse and drain well.
Add black beans to a saute pan with a little olive oil.
Cook over medium-heat for about 3 minutes.
Open the tortillas.
Add a small layer of cheese of your choice.
Add a few dollops of guacamole or chopped avocado.
Next add about 2 Tablespoons of Cilantro Lime rice.
Add black beans and fresh chopped tomatoes.
Top with a few dollops of sour cream or Greek yogurt.
Fold the top and bottom of the tortilla in and wrap the sides around to make a burrito.
Place seam side down in a saute pan with a little olive oil.
Fry for about 2-3 minutes until lightly browned to form a seal.
Turn the burrito and brown on the opposite side.
Serve with salsa for dipping.