Time: 15 min.
Complexity: easily
Servings: 1

Who can resist a juicy burrito on the go? It's a great way to introduce healthy vegetables and salads to kids' diets, which they might not enjoy in a traditional setting. This brown rice, bean, and avocado burrito in a whole-wheat tortilla is not only delicious but also incredibly healthy, nutritious, and filling.

Ingredients:

• 1/4 tbsp. boiled brown rice
• 1 tbsp. l. grated cheddar
• A quarter of an avocado
• 1 teaspoon freshly squeezed lime juice
• 1 whole grain wheat tortilla, 20cm in diameter.
• 2 tablespoons canned black beans without salt
• 2 tbsp. thinly sliced ​​or grated carrots
• 1 tbsp mild store-bought salsa

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

brown rice, tortilla, Avocado, lime juice, cheddar cheese, black beans, carrot, salsa sauce

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Preparation:

Step 1
• If the cooked rice has cooled, reheat it in the microwave. Add the cheddar cheese until melted. Set aside to cool to room temperature.
Step 2
• In a small bowl, mash the avocado and lime juice with a fork until smooth.
Step 3
• Place the tortilla on a cutting board. Spoon the mashed avocado onto the tortilla and spread it out, leaving a 2-cm border. In the bottom third of the tortilla, line the rice, beans, carrots, and salsa in a strip. Fold once tightly, then fold in the sides and continue rolling the burrito. The avocado should help the burrito hold its shape. Cut in half. Wrap in a paper towel, then in foil. Serve at room temperature.

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