VEGETARIAN BURRITOS WITH BLACK BEANS AND AVOCADO

 

4 whole wheat tortillas (6 to 7 inches in diameter)
1 c. cooked brown rice
1/2 c. canned black beans, rinsed and drained
1/4 c. canned diced green chiles
1/4 c. canned whole kernel corn
2 tbsp. thinly sliced scallions
2 tbsp. chopped cilantro or parsley
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 med. avocado, diced
1/2 c. shredded tofu cheese substitute optional (2 oz.)
1 c. shredded lettuce
1/2 c. bottled salsa

1. Preheat the oven to 350 degrees. Wrap the flour tortillas in aluminum foil and warm in the oven for 5 to 10 minutes until heated through.
2. Meanwhile, in a large bowl, combine the rice, beans, green chiles, corn, scallions, cilantro, salt and pepper. Toss to mix.
3. Divide the rice and bean salad evenly among the warm tortillas. Top each with 1/4 of the diced avocado, 2 tablespoons cheese, 1/4 cup shredded lettuce and 1 tablespoon