1/4 cup pickled jalapeno peppers, plus 2 tablespoons pickling liquid
4 tortillas, warmed
1/2 cup cheddar cheese, shredded
1 avocado, sliced
Plain low-fat yogurt or sour cream, for serving (optional)
Heat a medium skillet over high heat. Add the rice and smashed garlic and cook, stirring, until fragrant, 2 to 3 minutes. Add 1 cup water, season with salt and pepper and bring to a boil. Add the squash and reduce the heat to low; cover and simmer, undisturbed, about 25 minutes; remove from the heat.
Meanwhile, make the bean salsa: Drain and rinse the beans, quarter the tomatoes and chop the cilantro and jalapenos. Toss with the pickling liquid and minced garlic in a bowl. Season with salt and pepper.
Stir the rice mixture and spoon it down the center of each tortilla, then top with half of the bean salsa and sprinkle with the cheese. Fold in the sides and roll up. Slice in half and serve with avocado, the remaining bean salsa and yogurt, if desired.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-bean-burritos-recipe.html?oc=linkback