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Adjust an oven rack to the middle position and heat the oven to 450 degrees. Line a baking sheet with
foil and spray a second large sheet of foil with vegetable oil spray; set aside.
Heat and roughly mash 1 (15.5 ounce) can pinto beans, drained and rinsed. Set aside.
Combine 1 cup hot cooked rice with 2 cups cooked beef, pork, or chicken, sliced thin, 1 cup shredded
cheddar cheese, and 1/4 cup minced fresh cilantro leaves.
Place 4 (10 inch) flour tortillas on a clean work surface.
Spread one quarter of the bean mixture down the center of each tortilla, then mound the rice mixture on the
beans, and fold the tortillas into burritos.
Transfer the burritos, seam side down, to the prepared baking sheet and cover with the foil. Bake until
heated through, 5 to 10 minutes, Serve immediately.
How to roll a tight burrito
1. Mound the filling about 1.5 inches from the bottom of each tortilla., leaving a 2 inch border at the ends.
2. Roll the bottom edge of the tortilla up over the filling to cover it completely (the filling will begin to
roll and tumble forward a little). Using the tortilla for leverage, press the filling back onto itself
into a tight, compact log.
3. Fold the sides of the tortilla over the filling. Continue to roll the tortilla into a tidy bundle. Place on a
foil-lined baking sheet, seam side down. If the ends come unfolded, simply tuck them under the burrito.