2⁄3 cup regular long-grain rice
2 cans (15 to 16 ounces each) low-sodium pinto beans, not drained
1 teaspoon vegetable oil
1 small onion, chopped
2 teaspoons chili powder
1⁄4 teaspoon ground cumin
8 ounces fully cooked chorizo sausage, sliced
6 burrito-size (10-inch) flour tortillas, warmed
4 ounces Cheddar cheese, shredded (1 cup)
1⁄2 cup packed fresh cilantro
1 large ripe tomato, chopped
1. Prepare rice as label directs.
2. In food processor with knife blade attached, process beans with their liquid until coarsely chopped.
3. In nonstick 10-inch skillet, heat oil over medium heat until hot. Add onion and cook, stirring occasionally,
until lightly browned, 3 to 4 minutes. Stir in chili powder, cumin, and chorizo; cook 2 minutes. Add
beans and cook, stirring frequently, until heated through, about 2 minutes.
4. Place tortillas on work surface. Spoon equal amounts of rice, bean mixture, Cheddar, cilantro, and
tomato across center of each tortilla. Fold sides of tortilla over filling.
Makes 6 main-dish servings.
For the best results, choose Spanish chorizo, a fully
cooked smoked pork sausage seasoned with chiles and
garlic. Some brands come with a casing that should be
removed before cooking. Check before slicing.
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