Ranched Up Black Bean and Rice Burritos

Like frittatas, burritos are a great way to use up leftovers. They can also be a really very satisfying way to enjoy a vegetarian meal.

Filling:

1-1/2 cup cooked rice pilaf or mixed grains

1 cup beans (I used leftover creamy black beans), or use canned beans in chili sauce

8 oz meltable cheese, grated - I used Monterrey Pepper Jack

Sauce:

1/4 lb Monterrey jack cheese, grated

1/4 cup fresh pico de gallo salsa

1/4 cup green salsa

1/4 cup half and half

4 whole wheat flour tortillas

1/3 cup Spicy Ranch Dressing

1 Tbsp fresh pico de gallo salsa

Preheat oven to 400F. Lay out the tortillas on a clean work surface. Evenly distribute the rice in a long axis across the center of each tortilla. Then distribute the beans and cheese in a similar manner. Roll each tortilla into a burrito and place in an oiled casserole.

Mix the sauce ingredients together in a bowl.

Evenly spoon the sauce on top of the burritos.

Bake the burritos for about 20 minutes, or until the burritos are heated through.

Remove the burritos and distribute among four plates. Mix together the Ranch dressing and salsa.

Garnish one end of the burrito with the Ranch dressing. Serve with a chopped salad, if desired.

Serves 4.

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