Black Bean and Rice Burritos

This is an easy weeknight kind of thing.

No meat, but very filling.

BLACK BEAN AND RICE BURRITOS

1 (15 ounce) can black beans, drained
1/2 teaspoon cumin
1/4 cup salsa
1 bag “boil-in-bag” rice or small package yellow rice
4 large flour tortillas
sour cream
Monterey Jack cheese, shredded
salsa or chopped tomatoes

In a saucepan, combine black beans, cumin and salsa. Heat thoroughly. Meanwhile, cook rice according to package directions. Mix cooked rice and black bean mixture. Spread sour cream on each tortilla. Spread rice and bean mixture on each tortilla. Roll up tortillas on microwave safe plates. Cover with chopped tomatoes or salsa and then cheese. Microwave individually for about 2 minutes or until cheese is melted.

Yield: 5 or 6 servings (depends on how fat you like your burritos)

That's how I like to configure my burritos and I just roll them up with open ends. I eat them with knife and fork. Eddie prefers to put everything inside, then attempts to roll them up, including folding in the ends. They fall apart as he eats them by hand. Whatever works for you!

I really like Newman's Own pineapple salsa for this!