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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From . Nutritional Information Calories:503 (29% from fat) Fat:16.4g (sat 4.9g,mono 7.5g,poly 2g) Protein:16.1g Carbohydrate:72.9g Fiber:7.7g Cholesterol:18mg Iron:4.1mg Sodium:905mg Calcium:211mg Ingredients:
3 1/2 ounces brown rice |
1 cup chunky bottled salsa |
1 (15 ounce) can black beans, rinsed & drained |
6 (10 inch) flour tortillas |
6 tablespoons bean dip (such as frito lay) |
3/4 cup shredded monterey jack cheese with jalapeno pepper |
1 peeled avocado, cut into 6 slices |
12 fresh cilantro stems |
6 lime wedges (optional) |
Directions:
1. Cook rice per pkg. directions, omitting salt and/or fat.
2. While rice cooks, combine salsa and black beans in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated.
3. Stack tortillas; wrap stack in damp paper towels. Microwave at high 25 seconds or until warm.
4. 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.
5. Serve with lime wedges, if desired.
6. I put the cook time as 20 minutes, b/c that is about how long it takes rice to cook if you do not use the instant variety. If you did use the instant, the cooking time would be much shorter.
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