1 can (15 oz.) black beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes, drained
2 t. garlic powder
1 t. cumin
2 c. cooked rice
1 c. Mexican blend cheese, shredded
In a large skillet, combine the beans, tomatoes, garlic powder and cumin; heat through. Stir in the rice. Spoon about 1/3-1/2 cupful into the center of the tortilla. Top with cheese, sour cream and salsa. Fold sides and ends over filling and roll up.
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Tips: This was a nice, easy meatless dinner and the clean up was easy too. For a little extra flavor, try using the pre-seasoned diced tomatoes. (I can't remember exactly what the flavor combo is but you can usually find one that has a Mexican twist.) If your kids have trouble picking up and eating burritos, give them the option to eat the filling out of a bowl. Then butter a tortilla, warm it up and they still get both parts. Use whatever size flour tortillas your family usually keeps on hand or whatever is on sale that week. If you prefer to make burritos in the oven, try Black Bean Burrito Bake. I also shared this recipe at Blessed with Grace's Tempt my Tummy Tuesday.
Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes