Crispy Bean and Cheese Burritos

INGREDIENTS

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)

!important; color: #1e1e4b; font-family: Soleil, -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen, Ubuntu, Cantarell, "Fira Sans", "Droid Sans", "Helvetica Neue", sans-serif; font-size: 14px !important; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-weight: 700 !important; letter-spacing: 0.2em; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px 20px; text-rendering: optimizelegibility; text-transform: uppercase; vertical-align: baseline;">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.

source https://5minutesrecipesusa.blogspot.com/2018/10/crispy-bean-and-cheese-burritos.html