The world is a book, and those who do not travel read only a page.
I am counting down the days until Memorial Weekend. Every year it seems to marks the official start to summer, which I need now that I am no longer a student and it’s not quite as obvious as classes letting out. Memorial Weekend is now the start of summer for me because it is when the pools open.
Bring on the sunshine! I can’t wait. To get my mind off of summer, I decided to make…
1 ½ cups fat-free refried beans
1 cup Mexican-Style rice
½ cup Greek Yogurt
½ cup guacamole
½ cup Mexican-Style cheese, shredded
1 tomato, diced
1 cup lettuce, shredded
2 large flour tortillas
1. Gather ingredients. Heat rice and beans, dice tomatoes, and make guacamole if necessary.
2. Spread beans over tortilla.
3. Layer remaining ingredients down center of tortilla.
4. Fold in the sides.
5. Wrap burrito tightly.
I love this burrito because it has all my favorite Mexican ingredients, especially the guacamole.
I love swapping in Greek yogurt for sour cream. It has the same effect, but adds more protein to the dish.
The beans create a tight hold to make the burrito easier to eat.
Pretty quickly these burritos can become Chipotle-sized when adding all seven ingredients, so if you can only finish half, don’t worry they save nicely.
What is your favorite burrito?