2 (15-oz) cans no-salt-added black beans, or 3 cups cooked beans
1 large tomato, chopped
3 green onions, thinly sliced
1/4 cup cilantro, chopped
4 tablespoons Monterey Jack cheese, grated
1 garlic clove, finely chopped
2 tablespoons fresh lime juice
1/4 teaspoon red crushed pepper
salt and pepper, to taste
1 teaspoon hot sauce (optional)
4 large whole wheat tortillas
1 ripe avocado, mashed
1
1. Wash hands with soap and warm water. Wash produce well and chop as directed.
2
2. Drain and rinse beans. In a large bowl mix together beans, tomato, green onions, cilantro and cheese.
3
3. Stir in garlic, lime juice and crushed red pepper. Add salt and pepper to bean mixture to taste.
4
4. Add hot sauce, if desired.
5
5. Spread 1/4 of the avocado along the center of each tortilla. Top bean mixture and roll into burritos.
6
6. Serve immediately, or place on a baking sheet and cook in the oven at 350˚F until cheese has melted - about 15 minutes.
7
7. Cooled burritos keep in the refrigerator for 2-3 days or can be packed in a lunchbox with an ice pack to be eaten within 4 hours.
Ingredients
2 (15-oz) cans no-salt-added black beans, or 3 cups cooked beans
1 large tomato, chopped
3 green onions, thinly sliced
1/4 cup cilantro, chopped
4 tablespoons Monterey Jack cheese, grated
1 garlic clove, finely chopped
2 tablespoons fresh lime juice
1/4 teaspoon red crushed pepper
salt and pepper, to taste
1 teaspoon hot sauce (optional)
4 large whole wheat tortillas
1 ripe avocado, mashed