Bean Burritos
Main dishes like this one that can be prepared in a flash are essential for my busy family. I always have the ingredients for this recipe on hand. Cooking the rice and shredding the cheese the night before save precious minutes at dinnertime.
Dovetailing tip: Grab the pinto beans you saved from Meal 2. Mash them up. Use in place of the can of refried beans. Add a little water if you think they are too dry.
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Ingredients:
| 1 (16-ounce) can | refried beans |
| 1 cup | salsa |
| 1 cup | cooked long grain rice |
| 2 cups | (8 ounces) shredded cheddar cheese, divided |
| 12 | flour tortillas (6 to 7 inches) |
Directions:
In a bowl, combine the beans, salsa, rice and 1 cup cheese. Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends over filling and roll up. Arrange burritos in a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese. Cover and bake at 375° for 20-25 minutes or until heated through. Yield: 1 dozen.
Source: tasteofhome.com
