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Cinco De Mayo Burritos

with Cilantro-Lime Rice and Nola's Salsa

dinner

Mexican Dinner Leafy Greens Beans/Legumes Gluten-Free Nut-Free Soy-Free Summer Recipes Party Foods Comfort Foods
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
409
FAT
12g
CARBOHYDRATES
67g
PROTEIN
9g

MAIN INGREDIENTS

  1. 4 gluten free 10 inch tortillas
  2. 3/4 cup brown rice
  3. 1/2 bunch cilantro
  4. 1 lime
  5. 2 teaspoons cumin
  6. 1 can pinto beans
  7. 1 avocado
  8. 1 tomato
  9. 1 package Nola's salsa
  10. 3 cups spinach
  11. 1 1/3 cups water*
  12. 1 tablespoon olive oil*
  13. *not included

TOOLS

  • Medium Pan
  • Medium Pot

INSTRUCTIONS

1

Prep: Wash and dry the produce. Drain and rinse the beans. Roughly chop the spinach. Dice the tomato. Cut avocado in half lengthwise, discard the pit and cube the flesh. Remove cilantro leaves from stems, roughly chop the leaves and discard the stems. Cut lime in half.

2

Bring rice and 1 1/3 cups of water to a boil in a medium pot. Reduce heat to low and simmer, covered until rice is fully cooked, about 20-25 minutes.

3

In a medium pan, heat 1 tablespoon olive oil over medium heat. Add cumin and beans and stir to incorporate and heat, about 5 minutes.

4

When rice is done cooking, squeeze the lime into the rice and stir. Add half the cilantro and stir again. Turn off heat and set aside.

5

Heat tortillas for 30 seconds in the microwave on a microwave safe dish.

6

Assemble the burritos by adding ¼ cup rice, a handful of spinach, tomatoes, avocado cubes, cilantro, a tablespoon of Nola’s salsa, and pinto beans on the bottom half of the tortilla. Roll the tortilla up, fold the sides inwards and lay the burritos seam-side down. Slice in half and repeat. Enjoy!