Black Bean Burrito with Avocado

Instructions

1. 1

   Cook the black beans and brown rice

   • Soak the dried black beans in water overnight, or for at least 8 hours. Drain the soaking water.
   • In a pressure cooker, combine the soaked beans with 3 cups of fresh water. Cook on high pressure for 12-15 minutes. Let the pressure release naturally. Drain any excess water and set aside.
   • While the beans cook, combine 1 cup of rinsed brown rice and 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until water is absorbed. Fluff with a fork.
2. 2

   Make the fresh pico de gallo

   • In a medium bowl, combine the diced tomatoes, the remaining half of the diced red onion, diced jalapeno, and half of the chopped cilantro.
   • Squeeze the juice of half a lime over the mixture and stir to combine. Set aside for the flavors to meld.
3. 3

   Prepare the black bean filling

   • Heat the olive oil in a skillet over medium heat.
   • Add the finely chopped half of the red onion and cook until softened, about 4-5 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant.
   • Add the cooked black beans, ground cumin, chili powder, and salt. Cook for 3-4 minutes, stirring, until heated through.
   • Lightly mash about one-third of the beans with a spoon to create a creamier texture. Stir in the remaining lime juice and cilantro. Remove from heat.
4. 4

   Assemble the burritos

   • Warm the tortillas one at a time in a dry skillet for 30 seconds per side until soft.
   • Lay a warm tortilla on a flat surface. Layer about 1/2 cup of brown rice, 1/4 of the bean mixture, avocado slices, and 2 tablespoons of cheese down the center.
   • Top with a generous spoonful of the fresh pico de gallo.
   • Fold in the sides of the tortilla, then tightly roll it up from the bottom. Repeat for the remaining tortillas and serve immediately.