Cheesy Mexican Rice & Bean Burritos - cooking recipe

Ingredients

1 (10 ounce) can enchilada sauce
1 cup instant rice, uncooked
1/2 cup green bell pepper, cut in bite size thin strips
1 (16 ounce) can vegetarian refried beans, heated
4 (9 inch) flour tortillas, heated
1 medium tomatoes, chopped
1 cup cheddar cheese, shredded
1/2 sour cream

Preparation

In medium saucepan, bring the sauce to a boil.
Add rice and pepper.
Cover, remove from burner and let stand 5-10 minutes (or until the liquid has been absorbed) then fluff with a fork.
Next, spread 1/4 cup of the beans evenly over tortillas to within 1 inch of edges.
Top each with 1/4 of the rice mixture, tomato and cheese.
Spoon in the sour cream down centers of tortillas.
Roll tortillas up. Serve right away while warm.