Salsa Rice and Bean Burritos

Name: Salsa Rice and Bean Burritos
Yield: 4 servings
Ingredients: 1 cup (250 mL) long-grain white rice; 1 1/4 cups (300 mL) salsa divided; 1 can (19 oz/540 mL) black kidney beans or red drained and rinsed; 1 cup (250 mL) shredded Canadian Monterey Jack cheese or Cheddar cheese divided; 4 large whole wheat flour tortillas

With only 5 ingredients and super easy preparation, even the kids can help make these tasty burritos. You can’t get a satisfying and nutritious meal much less expensive or easier than this.

Prep: 5 min
Cooking: 25 min

Yields 4 servings

Ingredients

1 cup (250 mL) long-grain white rice
1 1/4 cups (300 mL) salsa divided
1 can (19 oz/540 mL) black kidney beans or red drained and rinsed
1 cup (250 mL) shredded Canadian Monterey Jack cheese or Cheddar cheese divided
4 large whole wheat flour tortillas

READY FOR REWARDS?

Preparation

In a medium saucepan, combine rice, 1 cup (250 mL) of the salsa and 2 cups (500 mL) water. Bring to a boil over high heat, stirring twice. Cover, reduce heat to low and simmer for 20 min or until rice is tender and liquid is almost absorbed. Using a fork, stir in beans and half of the Canadian Monterey Jack cheese. Let stand, covered, for 2 min.

Spoon one-quarter of the bean mixture along the centre of each tortilla; top with remaining salsa and cheese. Fold up bottom then fold in both sides and roll up to enclose filling.

Tips

Cooking Tips: If you have the time, use long-grain brown rice in place of the white. Increase water for cooking to 3 cups (750 mL). Increase cooking time to 35 to 40 min, or according to package directions.

If you prefer, use 8 small whole wheat flour tortillas in place of the large and serve 2 burritos per person.

For the Adventurous: Use hot salsa and Canadian Monterey Jack with Hot Peppers for a spicy version.