Bean and Rice Burritos
Ingredients
2 c. cooked rice*
1 small onion, chopped
1 (15-ounce) can kidney beans, drained and rinsed
1 tsp. chili powder (optional or to taste)
8 (10-inch) flour tortillas*
½ c. salsa (or more)
½ c. cheese, shredded
(*) To add fiber, consider using brown rice and/or whole-wheat tortillas
Directions
Preheat the oven to 300 F. Peel the onion and chop into small pieces. Drain the liquid from the beans and rinse them in a colander. Mix the rice, onion, beans and chili powder in a bowl. Put the tortilla on a flat surface and add ½ cup of the rice and bean mixture. Fold the side to hold the rice and beans. Place each filled tortilla, seam side down, in a large baking sheet. Bake for 15 minutes or until heated through. Pour the salsa over the baked burritos and top with cheese.
Makes eight servings.
Each serving has 360 calories, 8 grams (g) of fat, 5 g of fiber, 13 g of protein and 600 milligrams (mg) of sodium.