These hard shell burritos—best enjoyed on a Tuesday—are one of our favorite Mexican dishes. Their small size and limitless variety of fillings make them fun to prepare and eat.

STEP ONE – Preparations

1. Get out a medium glass measuring cup, a medium pot, and a small pot.
2. Get out two small bowls.

STEP TWO – Make the Fillings

Spanish Rice Ingredients:

1 ½ cups vegetable broth
1 tablespoon extra-virgin olive oil
1 cup uncooked medium-grain white rice
½ small peeled and minced onion
1 peeled and minced garlic clove
1 tablespoon tomato paste
1 teaspoon fine sea salt
½ teaspoon red pepper flakes

Instructions:

1. In the medium glass measuring cup, microwave the broth for 2 minutes and set aside.
2. In the medium pot, heat the oil over medium heat.
3. Add the rice, stir once to coat, and cook for 1-2 minutes until lightly browned.
4. Add the onion and garlic and cook for 2 minutes.
5. Add the heated broth, tomato paste, salt, and chili flakes and stir to combine.
6. Bring the rice to a boil, reduce the heat to simmer, and cook covered for 20 minutes.
7. Remove the pot from the heat and let rest for 5-10 minutes.

Refried Beans Ingredients:

1 tablespoon extra-virgin olive oil
1 peeled and minced garlic clove
1 15-ounce can drained and rinsed black beans
⅓ cup vegetable broth
2 tablespoons fresh lime juice
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon fine sea salt

Instructions:

1. In the small pot, heat the oil over medium heat.
2. Add the garlic and cook for 5 minutes.
3. Add the beans, broth, lime juice, chili powder, cumin, and salt.
4. Bring to a boil and cook for 5 minutes.
5. Mash with a potato masher to a smooth consistency and set aside.

STEP THREE – Make the Sauces

Pico de Gallo Ingredients:

2 large diced tomatoes
¼ small peeled and minced onion
2 tablespoons fresh lime juice
1 tablespoon minced fresh cilantro
½ teaspoon hot sauce
½ teaspoon fine sea salt
½ teaspoon ground pepper

Instructions:

1. In the 1^st small bowl, combine the tomatoes, onion, lime juice, cilantro, hot sauce, salt, and pepper.
2. Cover and refrigerate.

Guacamole Ingredients:

1 large mashed avocado
1 small diced tomato
¼ small peeled and minced onion
1 peeled and minced garlic clove
2 tablespoons fresh lime juice
1 tablespoon minced fresh cilantro
½ teaspoon fine sea salt
½ teaspoon ground pepper
¼ teaspoon cayenne pepper

Instructions:

1. In the 2^nd small bowl, combine the avocado, tomato, onion, garlic, lime juice, cilantro, salt, pepper, and cayenne.
2. Cover and refrigerate.

STEP FOUR – Assemble the Tacos

Ingredients:

8 hard shell tortillas
Spanish rice
Refried beans
Shredded cheese (cheddar, Monterey jack, Colby, etc.)
Chopped vegetables (lettuce, cucumbers, tomatoes, and bell peppers)
Pico de Gallo
Guacamole
Sour cream

Instructions:

1. Divide the rice, beans, cheese, vegetables, pico de gallo, guacamole, and sour cream among the tacos.
2. Add any other fillings of your choice and serve immediately.

Recommended serving size: 2 tacos

Exchanges: 2 starch*

*The Exchanges for the fillings are:

⅓ cup rice: 1 starch
½ cup refried beans: 1 protein
1 ounce cheese: 1 protein
1 cup vegetables: 1 veg
2 tablespoons guacamole: 1 fat
2 tablespoons sour cream: 1 fat