Salsa-Rice Burritos

(from sono_io’s recipe box)

I usually skip the cheese and eat on chips rather than tortillas.

Source: Betty Crocker's Quick and Easy Cookbook (from RecipeThing user lindsay)

Prep time: 10 minutes
Cook time: 5 minutes
Serves 4 people

Categories: Mexican, beans

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

  1. Heat 1 1/2 cups salsa and the chili powder to boiling in 10-inch skillet.

  2. Stir in rice; remove from heat. Cover and let stand 5 minutes.

  3. Stir in beans, corn, and cheese.

  4. Spoon about 1/2 cup rice mixture onto center of each tortilla; fold over sides. Secure with toothpick if necessary.

  5. Serve with additional salsa.

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