Erin's Bean & Cheese Burritos
by Erin Broussard
serves: 4
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Easy and quick |
| Ingredients: |
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1 cup |
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long-grain white rice |
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1 3/4 cups |
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low sodium chicken or vegetable broth |
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1 can |
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refried beans (15 ounces) |
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4 |
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flour tortillas (burrito size) |
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1/4 cup |
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sour cream, plus extra for serving |
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1 cup |
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shredded cheddar |
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1/2 head |
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romaine lettuce, shredded (2 cups) |
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1/2 cup |
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salsa, plus more for serving |
| Directions: |
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Preheat oven or toaster oven to 350. In a small saucepan, bring rice and broth to a boil over high. Cover, reduce heat to low, and cook 15 minutes. Remove pan from heat and let stand, covered, 5 minutes. Fluff rice with a fork. Meanwhile , in another small saucepan, warm beans and 1/4 cup water over low, stirring occasionally. Wrap tortillas in foil and place in oven to warm, about 10 minutes.
To assemble, divide beans, sour cream, rice, cheese, lettuce, and salsa among tortillas. For each tortilla, fold side closest to you over filling, then fold right and left sides toward center; tightly roll up burrito. Serve topped with more sour cream and salsa if desired.
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