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Pantry Burritos

Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Main Dish
Cuisine Mexican
Servings 8 burritos
Calories 360 kcal

Ingredients
  

  • 1 cup cooked brown rice
  • 1 14 oz can kidney beans use "no salt added" beans or rinse very well
  • 1 cup frozen corn with no sauces or salt added
  • 3/4 cup prepared salsa
  • 2 cups raw spinach or other dark-green vegetable
  • 8 whole-grain tortillas
  • 2 avocado or substitute 1 cup guacamole

Instructions
 

  • Warm up the brown rice, kidney beans, corn, and salsa in a non-stick pan.
  • Add the spinach and warm it up just enough so it wilts.
  • Meanwhile, warm up the tortillas with a few seconds in the microwave.
  • Scoop about 1/2 cup of the mixture onto a warm tortilla on a plate. Add about 1/4 of an avocado, and wrap tightly. Enjoy!

Notes

When you cook brown rice, make extras - at least a double batch. Freeze it in 1-cup containers so you've always got some on hand for this or a quick stir-fry.
Keep frozen broccoli or loose spinach on hand in case you don't have fresh.