Cinco De Mayo Burritos
with Cilantro-Lime Rice and Nola's Salsa
- 4 gluten free 10 inch tortillas
- 3/4 cup brown rice
- 1/2 bunch cilantro
- 1 lime
- 2 teaspoons cumin
- 1 can pinto beans
- 1 avocado
- 1 tomato
- 1 package Nola's salsa
- 3 cups spinach
- 1 1/3 cups water*
- 1 tablespoon olive oil*
- *not included
- Medium Pan
- Medium Pot
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.
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.
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.
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.
Heat tortillas for 30 seconds in the microwave on a microwave safe dish.
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!