Makes: 4 Burritos
1 cup brown, wild rice or spanish rice
1 19-ounce can pinto (or black) beans, rinsed
1 pound lean ground beef
4 10-inch tortillas, preferably whole-wheat
1 cup shredded cheddar or mozzarella cheese
1/2 medium onion, finely chopped
2 tablespoons coarsely chopped fresh cilantro
3/4 cup water
1/2 cup prepared fresh salsa (optional)
Bring water to a boil, and if desired add salsa. Stir in rice, reduce heat to a simmer, cover and cook for 5 minutes. Stir in beans, return to a simmer and cook, uncovered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, about 5 minutes more.
Meanwhile, ground beef in skillet until throughly cooked. Drain any excess fat and water.
To assemble, divide the ground beef among the tortillas and top with equal amounts of cheese, cilantro, chopped onions and the rice mixture.
Roll each tortilla up into a burrito and wrap in tin foil.