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Bean ‘N’ Rice Burritos

"One night I wanted to make something different for dinner," writes Susie Kohler from her home in Union, Missouri. "I started with black beans and added things I thought would taste good." The end result was as delicious as it was economical...two burritos coast a mere 89¢.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

  • 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 sour cream

Directions

  • 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.
Nutrition Facts
1 each: 460 calories, 17g fat (7g saturated fat), 37mg cholesterol, 914mg sodium, 58g carbohydrate (5g sugars, 4g fiber), 16g protein.

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