Ingredients:
1 3.5 oz bag boil in bag brown rice
1 Cup(s) chunky bottled salsa
1 15 oz can black beans, rinsed and drained
6 10 in flour tortillas
6 Tablespoon(s) bean dip (such as Frito Lay)
3/4 Cup(s) (3 oz) shredded Montery Jack cheese with jalapeno peppers
1 peeled avacodo
12 cilantro sprigs
6 lime wedges |
Directions:
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 in damp paper towels. Microwave on high 25 seconds or until warm.
Spread 1 tablespoon bean dip over each tortillas; 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. |
