Rice and Black Bean Burritos

Rice and Black Bean Burritos

Ingredients:
3 1/2 c. canned black beans, drained and rinsed.
3/4 c. favorite salsa
1/3 c. chopped tomatoes
1 sm. can green chiles
1 1/2 c. cooked rice
6 flour tortilla
1 1/2 c. shredded cheddar cheese

Cook beans, salsa, tomatoes and chiles in a pan over medium low heat, stirring frequently, until heated through.
Now I like to take my hand blender and blend this a little to give it more texture but not to much so there isn't any chunks. If you don't have a hand blender you can use a potato masher etc.or just leave it as is.
Add rice and mix well.
Divide filling among tortillas; top with cheese.
Roll tortillas up burrito style. Now at this time they can be frozen for a later meal . To freeze place seam side down on a plate and freeze until firm. Store individually wrapped in a freezer bag. To reheat take out day before. To cook: preheat oven to 350. Place burritos on oiled cookie sheet and cook for approx. 20 mins. Time may vary so check the centers after 15 mins.
Now if you are eating these right away. I still bake mine for a little while because I kind of like a crunchy tortilla on the outside. Still preheat to 350 and bake for about 10 mins.
Serve with additional salsa, sour cream and chopped green onions.
You may have to double or triple this recipe. My family of 5 wish they could have had seconds lol.
Enjoy!