Rice and Bean Burritos

Ingredients

• 8 10-inch flour tortillas
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 teaspoon cumin
• 1 1/2 teaspoons chili powder
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 15-oz. can pinto beans, drained, rinsed
• 1 cup frozen corn kernels, defrosted, optional
• 10 ounce enchilada sauce
• 2 cups cooked brown rice from Stuffed Peppers
• 1 1/2 cups grated Cheddar, optional

Preparation

1. 1. Preheat oven to 350ºF. Wrap tortillas in foil. Bake for 15 minutes.
2. 2. In a skillet, warm oil over medium-high heat. Sauté onion for 3 minutes. Add cumin, chili powder, bell pepper and zucchini; sauté 3 minutes. Stir in beans, corn, if desired, and enchilada sauce. Add rice; sauté until heated through, about 1 minute. Remove from heat; let cool slightly.
3. 3. One tortilla at a time, spoon filling down center. Top with cheese, if desired. Roll up and serve.