A more traditional type of burrito but with brown rice and pinto beans. Kids love the stringy cheese, but go easy on the spices.
|4||Dempsters large flour or corn tortillas|
|1/2 cup||chopped onion|
|1/2 cup||chopped sweet peppers|
|1 tsp||ground cumin|
|1 tsp||chili powder|
|2 tsp||vegetable oil|
|1 cup||salsa, drained|
|16 oz||can pinto beans|
|1 cup||cooked brown rice|
|1 cup||Queode Oaxaca or Mozzarrella cheese (optional)|
Drain salsa, set aside.
In a large skillet on medium heat cook onions and peppers in oil until softened about 5 minutes. Add spices and beans and continue to cook until hot. Remove from heat.
Preheat oven to 375 degrees F. Warm tortillas for a few minutes, then remove and spread quarter of mixture in centre of tortilla, add optional cheese at this point, and then wrap. Return to oven for about 5-10 minutes to continue to melt cheese and crisp outer of wrap.
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