Vegetarian Burritos with Black Beans and Avocado

Ingredients

• 4 flour tortillas (6 to 7 inches in diameter)
• 3 c. cooked brown or white rice
• 1 can (12 oz) canned black beans rinsed and drained
• 1 5 oz can canned diced green chiles
• 1 can (12 oz) canned whole kernel corn
• 3 whole thinly sliced scallions
• 1/4 cup chopped cilantro or parsley
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. Cayenne Pepper optional
• 1 med. avocado diced
• 1/2 c. shredded reduced-fat Cheddar or Monterey Jack che (2 oz.)
• 1 c. shredded lettuce
• 1/2 c. bottled salsa
• 1 Jalapeno peppers diced

Instructions

1. 1. Preheat the oven to 350 degrees. Wrap the flour tortillas in aluminum foil and warm in the oven for 5 to 10 minutes until heated through.
2. 2. Meanwhile, in a large bowl, combine the rice, beans, green chiles, corn, scallions, cilantro, salt and pepper. Toss to mix.
3. 3. Divide the rice and bean salad evenly among the warm tortillas. Top each with 1/4 of the diced avocado, 2 tablespoons cheese, 1/4 cup shredded lettuce (DON’T FORGET LETTUCE!!!) and 1 tablespoon salsa. Roll up and eat.