Double-Bean Burritos

Name: Double-Bean Burritos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 peeled avocado, cut into 6 slices; 99 grams boil-in-bag brown rice; 425 grams black beans, rinsed and drained; 12 cilantro sprigs; 6 10-inchs (10-inch) flour tortillas; 6 Tbsps bean dip (such as Frito Lay); 85 grams 3/4 cup shredded Monterey Jack cheese with jalapeño peppers; 237 milliliters chunky bottled salsa

The recipe Double-Bean Burritos can be made in approximately 45 minutes. One serving contains 461 calories, 16g of protein, and 15g of fat. This vegetarian recipe serves 6. A mixture of cilantro sprigs, monterey jack cheese, beans, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. It works well as a main course. This recipe is typical of Mexican cuisine. If you like this recipe, take a look at these similar recipes: Bean and Tofu Burritos, Corn N Bean Burritos, and Black Bean Burritos.

Instructions

Cook rice according to package directions, omitting salt and fat.

Ingredients you will need

Rice

Salt

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 stack in damp paper towels. Microwave at high 25 seconds or until warm.

Ingredients you will need

Black Beans

Wrap

Salsa

Rice

Equipment you will use

Paper Towels

Microwave

Sauce Pan

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.

Ingredients you will need

Avocado Slices

Cilantro

Tortilla

Cheese

Dip

Rice

Roll

Serve with lime wedges, if desired.

Ingredients you will need

Lime Wedge

Equipment

Paper Towels

Microwave

Sauce Pan

Ingredients

Servings:

peeled avocado, cut into 6 slices 99grams

boil-in-bag brown rice 425grams

black beans, rinsed and drained 12

cilantro sprigs 610-inchs

(10-inch) flour tortillas 6Tbsps

bean dip (such as Frito Lay)85grams

3/4 cup shredded Monterey Jack cheese with jalapeño peppers 237milliliters

chunky bottled salsa

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. 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. You could try WindRacer Russian River Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 60 dollars per bottle.