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Recipe of the Month
Black Bean & Rice Burritos
Ingredients:
1/2 cup nonfat cottage cheese
2 tablespoons soft fresh goat cheese
1-1/2 cups cooked brown rice or long-grain rice, kept warm
3 tablespoons minced red onion
3 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 cup low sodium chicken broth, defatted
8 whole wheat tortillas (6 inches each)
3/4 cup GUILTLESS GOURMET® Spicy Black Bean Dip
1/2 cup (2 ounces) shredded low fat Monterey Jack cheese
3 cups finely shredded lettuce
1/2 cup GUILTLESS GOURMET® Southwestern Grill Salsa
Fresh cilantro sprigs (optional)
Preparation:
Preheat oven to 350°F. Place cottage and goat cheeses in medium bowl; blend with fork until smooth. Add rice, onion, chopped cilantro and cumin. Mix well; set aside.
Place broth in shallow bowl. Working with 1 tortilla at a time, dip tortilla in broth to moisten each side. Spread 1 heaping tablespoonful bean dip on tortilla, then top with 1 heaping tablespoonful rice mixture. Roll up tortilla and place in 12×8-inch baking dish, seam side down. Repeat with remaining tortillas, bean dip and rice mixture. Cover with foil.
Bake about 25 to 30 minutes or until heated through. Remove foil; top with shredded cheese. Return to oven until cheese melts. To serve, arrange burritos on plate. Top with lettuce and salsa. Garnish with cilantro sprigs, if desired.
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