The perfect indulgence I've been looking for, without ruining my healthy eating. Crispy, cheesy and spicy! Now, only if the greasy-extra cheese pizza craving would go away.
At $1.25 per serving, you can't go wrong.
Ingredients (Serves 8)
2 teaspoons canola oil
1/2 cup thinly sliced green onions
3 cloves garlic, minced
1 (15oz) can pinto beans, rinsed and drained
1 cup frozen corn, thawed
1 cup cooked white or brown rice
1 cup chopped, seeded tomatoes
1 teaspoon chili pepper
3/4 cup Monterey Jack Cheese, shredded
8 flour or whole wheat tortillas, burrito size
sour cream (optional)
Preheat oven to 375 degrees
In a large skillet, heat oil over medium-high heat. Saute garlic and onions until onions are slightly translucent.
Reduced heat to medium-low and add the corn and tomatoes. Cook for 1-2 minutes.
Stir in the pinto beans, rice and chili pepper. Cook for another five minutes. Stirring occasionally.
|I just love all those beautiful colors!|
Start assembling your burritos! Spoon some of the mixture down the center of each tortilla and sprinkle the top with cheese. This is where you would want to add the sour cream if you'd like some, or keep it on the side of dipping!
Begin rolling them into burritos, folding in the sides first. If you've ever worked a Chipotle Mexican Grill or Qdoba, you probably have some mad burrito rolling skills!
Once all the burritos have been made, place them in the oven for 15-20 minutes until the edges begin to brown and get crispy.
Let them cool for a few minutes before devouring. Trust me! No one likes a burnt tongue.