February 10, 2009

Double Bean Burritos

1 3 1/2 ounc bag boil-in-bag brown rice
1 cup salsa
1 can black beans, drained and rinsed
6 10 inch flour tortillas
6 T bean dip
3/4 cup Jalapeno Jack cheese
1 peeled avocado, slided
cilantro
lime wedges (optional garnish)

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

While rice cooks, combine salsa and black beans in small saucepan; cook over medium heat 5 minutes or until thoroughly heated. Stack tortillas; microwave on high 25 seconds or until warm.

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

(From Cooking Light)

**I omitted the rice from the burritos because I served with the rice dish below.**

Rice Chile Verde

1 pint sour cream
1 cup chopped green chili
pinch of salt
3 cups cooked rice
8 ounces grated Monterey Jack cheese
Parmesan cheese

Combine sour cream, chilies, and salt. In 9x13 baking dish layer rice, sour cream mixture, and Jack cheese. Add another layer, ending in rice. Bake at 350 for 25
minutes. Sprinkle with Parmesan cheese.

(From Bunco Cookbook--Shauna)