Double-Bean Burritos
(Main Dish)

INGREDIENTS

1 (3 1/2-ounce) bag boil-in-bag brown rice
1 cup chunky bottled salsa
1 (15-ounce) can black beans, rinsed and drained
6 (10-inch) flour tortillas
6 tablespoons bean dip (such as Frito Lay)
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1 peeled avocado, cut into 6 slices
12 cilantro sprigs
6 lime wedges (optional)

DIRECTIONS

Cook rice according to package directions, omitting salt and fat.

While rice cooks, combine salsa and black beans in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated. Stack tortillas; wrap stack in damp paper towels. Microwave at high 25 seconds or until warm.

Spread 1 tablespoon bean dip over each tortilla; top each tortilla with 1/4 cup rice, 1/3 cup black bean mixture, 2 tablespoons cheese, 1 avocado slice, and 2 cilantro sprigs; roll up. Serve with lime wedges, if desired.

Calories: 503 (29% from fat). Fat: 16.4g (sat 4.9g, mono 7.5g, poly 2g). Protein: 16.1g. Carbohydrate: 72.9g. Fiber: 7.7g. Cholesterol: 18mg. Iron: 4.1mg. Sodium: 905mg. Calcium: 211mg.

SERVINGS: 6 (serving size: 1 burrito)

Serve with your favorite salsa for dipping.

Recipe from Cooking Light, MARCH 2005.