Chorizo And Bean Burritos - cooking recipe

Ingredients

2/3 cup long-grain rice
1 teaspoon vegetable oil
2 (15 ounce) cans pinto beans, not drained
1 small onion, chopped
2 teaspoons chili powder
1/4 teaspoon ground cumin
8 ounces fully cooked chorizo sausage, sliced
6 tortillas, warmed
1/2 cup fresh cilantro
4 ounces cheddar cheese, shredded
1 large tomatoes, chopped

Preparation

Prepare rice as label directs.
Meanwhile, in food processor with knife blade attached, process beans with their liquid until coarsely chopped.
In non-stick 10-inch skillet, heat oil over medium heat. Add onion and cook, stirring ocassionally, until lightly browned, 3-4 minute Stir in chili powder, cumin, and chorizo, cook 2 minute Add beans and cook 2 mins, stirring.
Fill tortillas with equal amounts. Fold sides over filling to serve.