Black Bean and Guacamole burritos

Contributed By: myonlinecookbook
adapted from the recipe at http://naturallyella.com/2010/02/24/black-bean-and-guac-burrito/

A simple meal and a great way to use up leftover rice. Keep a can of black beans and some frozen wheat or rice tortillas on hand for a quick meal.

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Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Rice, Pasta & Bread
Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 2
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Kids Love It
Kids can help make it
Vegetarian
Meal Type: Lunch
Entree

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Ingredients

4 Large flour or rice tortillas
Guacamole
Salsa
1 cup Rice (cooked)
1 can Black beans
Lettuce / salad greens
1 Red onion, diced
2 Tomatoes, diced
2/3 cup Monterey Jack Cheese

Preparation

Spread guacamole in the center of the flour tortilla. Place rice, beans, cheese, and toppings on top of the guacamole. Roll into a burrito and tuck in the ends.

Using an indoor grill or a panini press, heat burrito until tortilla browns on each side.

Serve with remaining guacamole or salsa.

Cook's Notes

I made these while I was on a cleanse. The rice tortillas are hard to fold. I made more of a quesadilla by spreading the ingredients on one tortilla and topping them with another before grilling. I also had some leftover grated zucchini after making zucchini bread, so that went in instead of cheese. It was quite good, especially with extra guacamole and salsa for dipping!