This is a combination of this recipe from Cooking Light (for the filling) and a recipe from Woman's Day magazine (for the cooking method). It is fast and easy and quite delicious. Since the recipe for the filling originally was a stand-alone dish, it is very good just on its own if you don't want a burrito. I also took out the olives from the original recipe.
Crispy Rice & Bean Burritos
1 bag instant brown rice, cooked according to package
1 15oz can black beans, rinsed and drained
2 cups halved cherry tomatoes
1 medium avocado, diced and peeled (how to peel and pit an avocado the way I do it)
1/3 cup chopped green onions
1/3 cup shredded cheddar cheese
Salt + Pepper to taste
4 burrito-size flour tortillas
Sour Cream for serving (optional)
After rice is cooked, stir in beans and next 5 ingredients (through salt and pepper). Toss gently to combine.
Spoon 1 cup mixture on each tortilla. Roll, tucking in 2 opposite sides to enclose filling (instructions on rolling a burrito). Coat with cooking spray.
Heat a large nonstick skillet over medium heat. Add burritos, seam side down, and cook 5 minutes, turning as needed, until brown and crispy.
Serve with sour cream.
Makes 2-4 servings, plus some extra filling to snack on later.