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Double-Bean Burritos

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nut free vegetarian cinco de mayo latin mexican


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1 (3 1/2-ounce) bag boil-in-bag brown rice

1 cup chunky bottled salsa

1 (15-ounce) can black beans, rinsed and drained

6 (10-inch) flour tortillas

6 tablespoons bean dip (such as Frito Lay)

3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeƱo peppers

1 peeled avocado, cut into 6 slices

12 cilantro sprigs

6 lime wedges (optional)

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