Chorizo and Bean Burritos

Try this tasty balanced meal for lunch or dinner.

Serves 6

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Ingredients
160 ml (⅔ cup) long-grain white rice
2 – 540 ml (19 oz.)cans pinto beans, undrained
5 ml (1 tsp.) vegetable oil
1 small onion, chopped
10 ml (2 tsp.) chili powder
2 ml (¼ tsp.) ground cumin
250 g pkg. Piller’s Chorizo, chopped
6 burrito-size flour tortillas
250 ml (1 cup) shredded cheddar cheese
125 ml (½ cup) packed fresh cilantro leaves
1 large ripe tomato
3 green onions, sliced
1 avocado, sliced
Method

Prepare rice as label directs. In a nonstick 25-cm (10-inch skillet), heat oil over medium heat. Add onion and cook 3-4 minutes or until lightly browned, stirring occasionally. Stir in chili powder, cumin, and chorizo; cook 2 minutes. Add beans and cook 2 minutes more, gently mashing beans with a fork while stirring. Place tortillas on work surface. Spoon equal amounts of rice, bean mixture, cheese, cilantro, tomato, avocado and green onion across the center of each tortilla. Fold sides of tortilla over filling; cut in half on the diagonal and serve.