Black Bean And Rice Burritos Recipe

• 1/2 c. nonfat cottage cheese
• 2 Tbsp. soft fresh goat cheese
• 1 1/2 c. cooked brown rice kept hot (or possibly long-grain rice)
• 3 Tbsp. chopped red onion
• 3 Tbsp. minced fresh cilantro
• 1/4 tsp grnd cumin
• 1/4 c. low-sodium chicken broth defatted
• 8 whl -wheat tortillas - (6" dia)
• 3/4 c. Guiltless Gourmet spicy black bean dip
• 1/2 c. shredded low-fat Monterey Jack cheese (2 ounce)
• 3 c. finely-shredded lettuce
• 1/2 c. Guiltless Gourmet southwestern grill salsa Fresh cilantro sprigs (optional)

1. Preheat oven to 350 degrees.
2. Place cottage and goat cheeses in medium bowl; blend with fork till smooth.
3. Add in rice, onion, minced cilantro and cumin.
4. Mix well; set aside.
5. Place broth in shallow bowl.
6. Working with 1 tortilla at a time, dip tortilla in broth to moisten each side.
7. Spread 1 heaping tablespoonful bean dip on tortilla, then top with 1 heaping tablespoonful rice mix.
8. Roll up tortilla and place in 12- by 8-inch baking dish, seam-side down.
9. Repeat with remaining tortillas, bean dip and rice mix.
10. Cover with foil.
11. Bake about 25 to 30 min or possibly till heated through.
12. Remove foil; top with shredded cheese.
13. Return to oven till cheese melts.
14. To serve, arrange burritos on plate.
15. Top with lettuce and salsa.
16. Garnish with cilantro sprigs, if you like.
17. This recipe yields 8 burritos.

cheese, goat cheese, red onion, fresh cilantro, cumin, chicken broth, black bean, cheese, grill salsa

Taken from cookeatshare.com/recipes/black-bean-and-rice-burritos-85197 (may not work)