Bean and Rice Burrito

Ingredients 4 items

• 1 can (15 oz) pinto beans or black beans, drained
• 1 cup rice
• 4 flour tortillas
• 1 tablespoon vegetable oil
• Optional: Cheese, Sour cream, Salsa, Diced onion, Chili powder and cumin, Hot sauce

Equipment

• Pot with lid for rice
• Small saucepan
• Can opener

Allergens: Contains wheat (tortilla).

Instructions

1. Cook rice according to package directions.
2. While rice cooks, heat oil in a small saucepan. Add drained beans. Mash about half of them with a fork and stir together. Add chili powder and cumin if available. Heat through for 3-4 minutes.
3. Warm tortillas in a dry skillet for 30 seconds each side, or wrap in a damp paper towel and microwave for 20 seconds.
4. Spoon rice and beans into each tortilla. Add cheese, salsa, sour cream, or hot sauce if you have them.
5. Roll up tightly: fold the bottom up, fold the sides in, then roll forward.