Cheesy Mexican Rice & Bean Burritos

• 1 (10 ounce) can enchilada sauce
• 1 cup instant rice, uncooked
• 1/2 cup green bell pepper, cut in bite size thin strips
• 1 (16 ounce) can vegetarian refried beans, heated
• 4 (9 inch) flour tortillas, heated
• 1 medium tomatoes, chopped
• 1 cup cheddar cheese, shredded
• 1/2 sour cream

1. In medium saucepan, bring the sauce to a boil.
2. Add rice and pepper.
3. Cover, remove from burner and let stand 5-10 minutes (or until the liquid has been absorbed) then fluff with a fork.
4. Next, spread 1/4 cup of the beans evenly over tortillas to within 1 inch of edges.
5. Top each with 1/4 of the rice mixture, tomato and cheese.
6. Spoon in the sour cream down centers of tortillas.
7. Roll tortillas up. Serve right away while warm.

enchilada sauce, instant rice, green bell pepper, vegetarian refried beans, flour tortillas, tomatoes, cheddar cheese, sour cream

Taken from www.food.com/recipe/cheesy-mexican-rice-bean-burritos-35834 (may not work)