Melty Crispy Avocado Burritos

A Latin sandwich? Or just the best kind of no-utensil-needed food there is? This is my current favorite quick dish, as I love avocado but need to stop eating it alone or drizzled with olive oil and black pepper... apparently protein is important! There are some optional innies listed but I very rarely use any of them as I feel they prevent a truly "melty" texture. This will make one serving but is easily multiplied by using a calculator, or, if you're feeling up to it, your mind.

The Innies

1 10" tortilla

1/4 cup Not-refried Refried Black Beans (ok if cold)

1/4 cup prepared white rice (also ok if cold)

1/2 small Hass avocado, sliced into small chunks

salt

spray cooking oil

optional: 1/2 teaspoon chopped fresh cilanto and/or 2 tablespoons chopped fresh tomato and/or 1 tablespoon dairy-free sour cream (Tofutti makes the best, texture-wise)

The Way

Spread the tortilla out on a plate or clean surface. Spoon the black beans into the middle of the tortilla in a line that is tapered on both ends. Cover the beans with the white rice, and then sprinkle the avocado one top of that. Add salt to taste and any optional innies (I hate cilanto but you are welcome to it).  Roll the tortilla so that the rice, beans, and avocado are held tightly in the middle (this is called a burrito).

Spray a large skillet or frying pan with spray cooking oil. Heat for one minute on medium-high heat. Place the burrito with the loose end down onto the skillet. Using a spatula, press down gently to expose more of the tortilla to the hot surface. Flip after about 5 minutes or when the tortilla has acquired a beautiful golden tone. When both sides are crispy, remove from heat and serve.