Main dishes like this one that can be prepared in a flash are essential for my busy family. I always have the ingredients for this recipe on hand. Cooking the rice and shredding the cheese the night before save precious minutes at dinnertime.
Dovetailing tip: Grab the pinto beans you saved from Meal 2. Mash them up. Use in place of the can of refried beans. Add a little water if you think they are too dry.
|1 (16-ounce) can||refried beans|
|1 cup||cooked long grain rice|
|2 cups||(8 ounces) shredded cheddar cheese, divided|
|12||flour tortillas (6 to 7 inches)|
In a bowl, combine the beans, salsa, rice and 1 cup cheese. Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends over filling and roll up. Arrange burritos in a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese. Cover and bake at 375° for 20-25 minutes or until heated through. Yield: 1 dozen.