Pinto Bean & Green Chile Burritos

Ingredients

• 2 cans (15 oz each) Pinto Beans
• 1 can (4 oz) Diced Green Chiles
• 4 whole Flour Tortillas
• 1 ½ cups Jasmine Rice
• ½ cup Fresh Cilantro
• 2 whole Lime
• 2 cups Romaine Lettuce
• 1 whole Avocado
• 1 tsp Ground Cumin
• ½ tsp Garlic Powder
• ½ tsp Chili Powder
• 1 tbsp Olive Oil
• ½ cup Salsa Verde
• 1 Salt

Instructions

1. Cook rice according to package directions. Fluff and stir in half the cilantro and juice of 1 lime.
2. Heat olive oil in a skillet over medium heat. Add pinto beans, cumin, garlic powder, and chili powder. Cook 3 minutes, mashing about half the beans with a fork until creamy.
3. Stir in diced green chiles and remaining lime juice. Cook 2 more minutes. Season with salt.
4. Warm tortillas in a dry skillet or microwave for 15 seconds each.
5. Assemble burritos: layer cilantro-lime rice, refried pinto beans, shredded romaine, avocado slices, remaining cilantro, and a spoonful of salsa verde. Roll tightly, tucking in the ends.