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BLACK AND TAN BURRITOS
1 15-oz. can black beans, rinsed and drained
1 cup cooked brown rice
¼ cup finely chopped red onion
2 tablespoons finely chopped Poblano pepper
1/4 cup sliced black olives
½ cup salsa
2 tablespoon lime juice
2 tablespoons chopped cilantro
1 cup shredded Mexican blend cheese
six 8-inch whole wheat tortillas
Preheat oven to 350 deg.
In large bowl, mash beans with a fork. Add rice, onion, pepper, olives,
salsa, lime juice and cilantro and mix. Spread on tortillas and top
with cheese. Fold in ends of tortillas and roll up sides. Place on
lightly greased cookie sheet and warm for 15 minutes. Serve extra
salsa on the side if desired.
Coleslaw or chopped green salad makes this a complete
meal.
Serves 6
   
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