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Ingredients
Scale
- 2 cups cooked brown or white rice
- 4 oz can diced green chiles
- 2 tablespoons chopped cilantro
- Juice of half a lime
- Salt to taste
- 2 small avocados, peeled and pit removed
- 1/4 cup plain Greek yogurt
- 2 tablespoons chopped red onion
- 1/2 of a jalapeño, deseeded and finely chopped
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped cilantro
- 2 tablespoons fresh lime juice (to taste)
- Salt to taste
- 1 tablespoon olive oil
- 1 red bell pepper, sliced thin
- 1/2 of a red onion, sliced thin
- 1/2 of a jalapeño, finely chopped
- 1/2 cup frozen corn, defrosted
- 15 oz can black beans, rinsed and drained
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1/4 cup salsa verde
- 6 tortillas
Instructions
- Cook rice according to package instructions and mix in chiles, cilantro, lime juice, and salt.
- Sauté sliced peppers and onion in olive oil until softened.
- Stir in black beans, corn, chili powder, oregano, and salsa verde to warm through.
- Mash avocados for guacamole and mix in Greek yogurt, red onion, jalapeño, cilantro, lime juice, and salt.
- Warm tortillas, fill with rice, black bean mix, and guacamole, and roll up.
- For crispy burritos, cook seam-side down in a skillet until golden brown.
Notes
Customize filling with other vegetables or proteins as desired.
Consider marinating beans for extra flavor.
Experiment with different tortilla types for variety.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 500
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 10
- Protein: 12
- Cholesterol: 5