Rock 'N' Mole Veggie Burritos - cooking recipe

Ingredients

2 cups pinto beans, cooked, to room temperature
2 cups brown rice, cooked, to room temperature
2/3 cup monterey jack cheese or 2/3 cup mild Mexican cheese, your choice
1/2 cup pico de gallo (homemade is best)
1/4 cup fresh cilantro, minced
2/3 cup mole, sauce (homemade is best)
6 whole wheat tortillas (10-inch diameter) or 6 spelt tortillas (10-inch diameter)

Preparation

For each tortilla divide the ingredients, adding the mole sauce last.
Garnish with cilantro leaves and roll up burrito fashion.
Begin by rolling the tortilla 1/4 up, stop, fold in sides and finish rolling up. Serve seam side down.
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