Pinto Bean Burritos - cooking recipe

Ingredients

2 teaspoons vegetable oil
2 garlic cloves, finely chopped
1/4 teaspoon ground cumin
3/4 cup water
1/2 cup quick-cooking brown rice
2 (14 1/2 ounce) cans no-salt-added pinto beans, rinsed and drained
3 tablespoons orange juice
salt and pepper
2 green onions, thinly sliced
4 (12 inch) whole wheat tortillas
1 romaine lettuce hearts, chopped
1/4 cup salsa verde
2 avocados, pitted and peeled
2 tablespoons fresh lime juice

Preparation

In a large skillet, heat oil on medium heat until hot.
Add garlic and cumin, cooking 1-2 minutes or until just golden.
Stir in water, rice and cook as directed on label.
When cooked, add beans, orange juice, 1/4 teaspoon salt and pepper, stir to combine.
Cook until beans are heated, stirring occasionally.
Remove from heat, stirring in green onions.
Wrap tortillas in damp paper towels and microwave on High 1 minute.
In a lager bowl, toss lettuce and salsa until combined.
In medium bowl, mash avocados and lime juice until smooth.
Spread this mixture evenly on tortillas.
Divide bean mixture and lettuce among tortillas.
Fold in sides of tortillas and roll around filling.
Wrap each burrito tightly in waxed paper or aluminum foil.
Serve.