Every week you will get a menu plan and nitty gritty shopping list that will make shopping a breeze! Each arrangement incorporates 6 principle dish, 2 side dish, 2 sweet, and discretionary side dish plans. We've done all the bustling work for you, so you simply need to shop and cook!
Is it accurate to say that you are searching for a brisk and simple supper? You will love these bean and cheddar burritos. They are stacked with our preferred fixings and taste astounding! We dunked them in salsa and even our fastidious eaters ate up them.
- 1 (3.5 ounce) boil in bag brown rice
- 1 cup salsa
- 1/3 cup cilantro (chopped)
- 1 avocado (diced)
- 1 Tablespoon lime juice
- 6 soft taco flour tortillas
- 2 cups shredded Mexican Blend cheese
- 1 (15.5 ounce) can black beans (rinsed and drained)
INSTRUCTIONS
- Cook the boil in bag brown rice according to package directions, about 10 minutes.
- Drain and place in a medium sized bowl. Add the salsa and cilantro and mix well, set aside.
- Put the diced avocado in a bowl and add the fresh lime juice and toss well. Set aside.
- Place the six tortillas on a work surface. Sprinkle 1/3 cup of shredded cheese in the center of each tortilla in a 3 inch strip. Top the cheese with 1/4 cup of black beans.
- Then place a heaping 1/3 cup of the rice mixture over the beans.
- Divide the avocado over the six tortillas.
- Fold up opposite sides and then the bottom and roll up to enclose the filling.
- Heat a large non stick skillet over medium-high heat.
- Coat the top and bottom of the burritos with the nonstick cooking spray. Place 3 burritos in the skillet seam side down. Cook for about 1 minute or until lightly browned and crisp. Turn the burritos over and cook another minute until golden brown. Then repeat with the 3 remaining burritos.
Read more our recipe Chili Lime Cashews #healthyfood #dietketo
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