Crispy Bean and Cheese Burritos
Serves 6.
These delicious burritos are filled with rice, beans, avocado and cheese, then pan-fried until they’re perfectly golden, warm and crispy. This recipe is designed for convenience, right down to boil-in-a-bag rice, but feel free to modify to your own tastes. From “30-Minute Meals with Six Sisters’ Stuff: 100+ Quick and Easy Meals the Whole Family Will Love” (Shadow Mountain, 2025).
- 1 (3.5-oz.) boil-in-bag brown rice
- 1 c. salsa
- ⅓ c. chopped cilantro
- 1 avocado, diced
- 1 tbsp. fresh lime juice
- 6 (10-inch) soft flour tortillas
- 2 c. shredded Mexican blend cheese
- 1 (15-oz.) can black beans, drained and rinsed
- Nonstick cooking spray
- Salsa, for optional garnish
- Sour cream, for optional garnish
Directions
Cook the boil-in-bag brown rice according to package directions, about 10 minutes. Drain and place in a medium-size bowl, add the salsa and cilantro and mix well, then set aside.
Put the diced avocado in a bowl, add the fresh lime juice, and toss well. Set aside.
Place the six tortillas on a work surface. Sprinkle ⅓ cup shredded cheese in the center of each tortilla in a 3-inch strip. Top the cheese with ¼ cup black beans. Place a heaping ⅓ cup rice mixture over the beans.
Divide the avocado pieces evenly over the six tortillas.
Fold up opposite sides of tortilla and then the bottom and roll up to enclose the filling. Repeat until all burritos are rolled.
