Brown Rice and Bean Burrito

Name: Brown Rice and Bean Burrito
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 1
Cuisine: Mexican
Ingredients: 0 avocado; 2 Tbsps no-salt-added canned black beans; 2 Tbsps thinly sliced or shredded carrots; 59 milliliters cooked brown rice; 1 teaspoon fresh lime juice; 1 Tbsp mild jarred salsa; 1 Tbsp shredded Cheddar; 1 8-inch whole wheat 8-inch tortilla

The recipe Brown Rice and Bean Burrito could satisfy your Mexican craving in around 15 minutes. One serving contains 333 calories, 10g of protein, and 15g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 1. If you have avocado, lime juice, brown rice, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet.

Instructions

If the cooked rice is cold, reheat it in the microwave. When hot, mix in the Cheddar until the cheese melts. Set aside to cool to room temperature.

Ingredients you will need

Cooked Rice

Cheese

Equipment you will use

Microwave

Mash the avocado and lime juice together in a small bowl with a fork until it becomes a spreadable consistency.

Ingredients you will need

Lime Juice

Avocado

Equipment you will use

Bowl

Lay the tortilla out on a cutting board.

Ingredients you will need

Tortilla

Equipment you will use

Cutting Board

Spread the mashed avocado on the tortilla, leaving a 1-inch outer border without any avocado. In the bottom third of the tortilla, lay out in a log shape the rice, beans, carrots and salsa.

Ingredients you will need

Tortilla

Avocado

Carrot

Spread

Beans

Salsa

Rice

Roll over once tightly, then tuck in the sides and continue rolling. The avocado should help the burrito stay together.

Ingredients you will need

Avocado

Roll

Cut in half. Wrap in a paper towel, followed by a layer of aluminum foil.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

Paper Towels

Serve at room temperature.

Equipment

Ingredients

Servings:

avocado 2Tbsps

no-salt-added canned black beans 2Tbsps

thinly sliced or shredded carrots 59milliliters

cooked brown rice 1teaspoon

fresh lime juice 1Tbsp

mild jarred salsa 1Tbsp

shredded Cheddar 18-inch

whole wheat 8-inch tortilla

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.