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Bean 'N' Rice Burritos
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1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
2 teaspoons garlic powder
1 teaspoon ground cumin
2 cups cooked rice
12 flour tortillas (6 inches), warmed
4 ounces process cheese (Velveeta), cut into 12 slices
1 cup (8 ounces) sour cream
In a large skillet, combine the beans, tomatoes, garlic powder and
cumin; heat through. Stir in the rice. Spoon about 1/3 cupful
off-center on each tortilla. Top with cheese. Fold sides and ends
over filling and roll up. Serve with sour cream.
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Printed from tasteofhome.com Jul 20, 2008Copyright Reiman Media Group, Inc © 2008 |