Bean & Rice Burritos

LunchStovetop15 minServes 4Vegetarian

Ingredients

• 4 large tortillas
• 2 cups cooked rice
• 1 can (15 oz) pinto or black beans
• 1 cup shredded cheese
• 1/2 cup salsa

Amounts are scaled from the original 4 servings; cooking times may change for bigger batches.

Steps

1. Warm the beans with a splash of water, mashing a little.
2. Warm the tortillas so they fold easily.
3. Fill with rice, beans, cheese and salsa and roll up.
4. Toast seam-side down in a dry skillet 2 minutes per side.

Swaps

• Quinoa, couscous or riced cauliflower can stand in for rice.
• Any good melting cheese works: Monterey Jack, mozzarella, Colby or a blend.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

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