Crispy Bean & Cheese Burritos

courtesy of Family Circle Magazine 

Makes: 6 servings  Prep: 10 minutes  Cook:18 minutes 

1/2 cup chopped cilantro

1 cup salsa 

1 bag boil-in-a-bag rice (I used 4 servings of Minute Rice instead)

1 ripe avocado, cut into pieces 

1 tablespoon lime juice 

6 soft taco shells 

1 cup shredded pepper Jack cheese 

1 can black beans, drained and rinsed 

1. Prepare rice according to package directions, about 10 minutes. Drain and place in a medium size bowl. Stir in salsa and cilantro; set aside. In a small bowl, gently stir together avocado pieces with the lime juice; set aside. 

2. Place tortillas on work surface and sprinkle 2 tablespoons cheese in center of each, from left to right. Top cheese with a heaping 1/4 cup black beans. Place a heaping 1/3 cup of rice mixture over beans then divide avocado pieces among tortillas. Fold up like an envelope; repeat. 

3. 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 1 to 2 minutes per side until lightly crisp and browned. Repeat with remaining burritos. 

Great recipe!