Spring Greens Salad
Hearty Burritos (1 9×13 or 2 8×8 pans)
2 C cooked ground meat (turkey or beef, or shredded chicken)
1 C cooked brown rice
10 flour tortillas
1 ½ C rotel tomatoes, undrained
½ C onion, diced
1 C red pepper, diced
2 Cloves garlic, minced
1 t cumin
1 t Mexican oregano
1 t chili powder
¼ t salt
½ C cilantro, cut.
1 C pinto beans, drained
2.5 C cheddar cheese, shredded
Cook tomatoes, onion, red pepper, garlic and spices until liquid is gone. Spoon the amount of sauce, the beans and rice into the individuals meat and stir.
Place about 3 T cheese and ¾ C meat mixture into each tortilla.
Fold ends and sides over filling.
Wrap burritos individually in foil and place in pan or place seam side down in pan.
Thaw and bake at 425 for 15 minutes. Or Grill burrito in foil over low heat until warmed, about 15-20 minutes. Serve with sour cream, guacamole, salsa, chopped tomatoes, or fresh cilantro.