barley risotto burrito


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


  1. In a small sauce pan over medium heat, heat the black beans. Season the beans to taste with salt and pepper.
  2. Follow the steam bag cooking instructions.
  3. When the beans are heated, arrange them in a short line in the center of the tortilla.
  4. Top the beans with the salsa or Pico de Gallo, sour cream and cilantro leaves.
  5. 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!