Bean and Cheese Burritos
Category:
main_course
Ingredients
Please note that this is Gluten Free if Corn Tortillas are used
- 1 cup white rice
- 1¾ cups chicken broth
- 1 15 oz can refried beans
- 4 flour tortillas, burrito size
- ¼ cup sour cream
- 1 cup shredded cheddar cheese
- ½ head shredded romain (2 cups)
- ½ cup salsa
Steps
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Preheat oven to 350. In a small saucepan bring rice and broth to a boil over high. Cover, reduce heat to low and cook 15 minutes. Remove pan from heat and let stand covered 5 minutes; fluff rice with a fork.
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Meanwhile in another small saucepan, warm beans and 1/4 cup water over low, stirring occasionally. Wrap tortillas in foil and place in oven to warm, about 10 minutes.
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To assemble, divide beans, sour cream, rice, cheese, lettuce and salsa among tortillas. For each tortilla, fold side closed to you over filling, then fold right and left sides toward center; tightly roll up burrito. Serve topped with more sour cream and salsa if desired.