Ingredients
| 1 bag | Barley Risotto with Roasted Corn and Tomato |
| 1 cup | Black Beans |
| ₁/₃ cup | Salsa or Pico de Gallo, prepared |
| ¼ | Avocado, sliced thin |
| 1 | Large Tortilla |
Cilantro Leaves to taste
Sour Cream to taste
Directions
- In a small sauce pan over medium heat, heat the black beans. Season the beans to taste with salt and pepper.
- Follow the steam bag cooking instructions.
- When the beans are heated, arrange them in a short line in the center of the tortilla.
- Top the beans with the salsa or Pico de Gallo, sour cream and cilantro leaves.
- When the steam bag has finished cooking, open the bag and add the contents to the burrito.
Be careful handling the dish, it will be hot.
Serve and enjoy!