AuthorKevin PetrizioWith cinco de Mayo just a week ago I wanted to see if I could make something with a Mexican flavor. While this is more of your standard Tex-Mex style, it still is a delicious option without a lot of work. The main thing is to have your beans cooked ahead of time. This will make things go much quicker. If you want to, you can add 1/2 serving of bell peppers or spinach. This will even the veggie serving size to 1 full serving. Here is another dish that you can customize. I made this meatless, but you could swap out the beans for beef or chicken if you wanted. Just use the correct serving size for your protein choice. This is one the whole family will enjoy any time of the year!
I like a very ripe avocado to start with. Carefully cut around the avocado long ways.
Separate the two halves with a twisting motion to expose the pit.
Remove the pit and discard. Scoop out the avocado with a spoon or fork and mash it in a bowl.
Add 1 teaspoon of the spice mix along with the lime juice.
Mash until desired smoothness. I like mine with a little bit of chunks.
Refrigerate to chill.
I find I get better results by starting off with a cup of beans and measuring the ¼ cup serving size after mashing.
Add beans, water, and the rest of the spice mix to your food processor. You can also do this with a potato masher or even an immersion (stick) blender.
Blend or mash until smooth. It should look like a thin peanut butter.
Preheat over medium-low heat a skillet that is just large enough to hold you burrito.
I find that heating the tortilla in the microwave for 10 seconds makes rolling much easier.
Lay your tortilla out on a flat surface and spread ¼ cup of the bean mixture on to it. Leave a 1 inch boarder around the side edges and a little bigger on the top and bottom.
The bean mixture should be warm to hot. Microwave it for a few seconds to warm it up if necessary.
Weigh out 1 oz. of the avocado mixture and spread it on top of the beans.
The avocado mixture should be cool to cold.
Spread ¼ onions and ¼ cup jalapeno over the mixtures.
To roll, fold in the sides and starting at the bottom, gently roll the tortilla up. Roll tightly, but not so tight to squeeze the mixtures out. When done, it should looks like an egg roll with the top and bottom being flat.
Give your skillet a quick spray of non-stick cooking spray. You don’t need much
Place seam side down into your skillet.
We are just grilling the burrito to toast it and get some color on it.
Keep checking underneath so it doesn’t burn.
When it is looking toasted, flip it over and repeat on this side.
Total cooking time should only be a minute or two per side.
When both sides look toasty, you are all set.
This makes 1 Serving
Count as: 1 Protein -- 1/2 veggie -- 1 Starch -- 1 Fat
Ingredients
Directions
I like a very ripe avocado to start with. Carefully cut around the avocado long ways.
Separate the two halves with a twisting motion to expose the pit.
Remove the pit and discard. Scoop out the avocado with a spoon or fork and mash it in a bowl.
Add 1 teaspoon of the spice mix along with the lime juice.
Mash until desired smoothness. I like mine with a little bit of chunks.
Refrigerate to chill.
I find I get better results by starting off with a cup of beans and measuring the ¼ cup serving size after mashing.
Add beans, water, and the rest of the spice mix to your food processor. You can also do this with a potato masher or even an immersion (stick) blender.
Blend or mash until smooth. It should look like a thin peanut butter.
Preheat over medium-low heat a skillet that is just large enough to hold you burrito.
I find that heating the tortilla in the microwave for 10 seconds makes rolling much easier.
Lay your tortilla out on a flat surface and spread ¼ cup of the bean mixture on to it. Leave a 1 inch boarder around the side edges and a little bigger on the top and bottom.
The bean mixture should be warm to hot. Microwave it for a few seconds to warm it up if necessary.
Weigh out 1 oz. of the avocado mixture and spread it on top of the beans.
The avocado mixture should be cool to cold.
Spread ¼ onions and ¼ cup jalapeno over the mixtures.
To roll, fold in the sides and starting at the bottom, gently roll the tortilla up. Roll tightly, but not so tight to squeeze the mixtures out. When done, it should looks like an egg roll with the top and bottom being flat.
Give your skillet a quick spray of non-stick cooking spray. You don’t need much
Place seam side down into your skillet.
We are just grilling the burrito to toast it and get some color on it.
Keep checking underneath so it doesn’t burn.
When it is looking toasted, flip it over and repeat on this side.
Total cooking time should only be a minute or two per side.
When both sides look toasty, you are all set.
This makes 1 Serving
Count as: 1 Protein -- 1/2 veggie -- 1 Starch -- 1 Fat
