Salsa-Rice Burritos
(from lindsay’s recipe box)
I usually skip the cheese and eat on chips rather than tortillas.
Source: Betty Crocker's Quick and Easy Cookbook
Prep time: 10 minutes
Cook time: 5 minutes
Serves 4 people
Categories: beans, cheap, corn, easy, fast, favorite, mexican, salsa, vegan, vegetarian
Ingredients
- 1 1/2 cups salsa, plus additional, if desired
- 1 1/2 teaspoons chili powder
- 1 cup uncooked instant rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (11 oz) Mexicorn, undrained
- 1 1/2 cups shredded cheddar cheese (6 oz)
- 8 flour tortillas (8 in in diameter)
Directions
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Heat 1 1/2 cups salsa and the chili powder to boiling in 10-inch skillet.
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Stir in rice; remove from heat. Cover and let stand 5 minutes.
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Stir in beans, corn, and cheese.
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Spoon about 1/2 cup rice mixture onto center of each tortilla; fold over sides. Secure with toothpick if necessary.
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Serve with additional salsa.