This Mexican-inspired burrito recipe is loaded with savory black beans, fresh chopped tomatoes, and velvety cheese. Enjoy a protein-packed bite of filling vegetarian flavor that never fails to satisfy.
Recipe yields 6 servings
In a small bowl, combine rice, tomatoes and cilantro; set aside.
In another small bowl, gently stir together avocado pieces with lime juice; set aside.
Arrange tortillas on a flat surface. Divide cheese evenly among the tortillas, sprinkling it down the center. Divide the black beans, the rice mixture and avocado pieces among tortillas on top of the cheese. For each tortilla, fold both sides over the mixture to close the burrito.
Heat a large nonstick skillet over medium-high heat. Coat top and bottom of burritos with nonstick cooking spray. Place 3 burritos in skillet, seam-side down; cook for 1 to 2 minutes or until lightly browned and crisp. Turn burritos over and cook another 2 minutes. Repeat with remaining burritos, reducing heat if needed.