Bean & Rice Burritos

• 1/2 cup onion, diced
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 16 ounces can pinto beans, not drained
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 1/2 cups cooked brown (or white) rice
• flour tortillas
• shredded cheese, diced avocado, salsa

1. Heat a medium pan and add olive oil and onions; cook 1 minute.
2. Add the garlic and cook another 2-3 minutes until onion softens.
3. Add the beans with their liquid, and all of the seasonings.
4. Bring to a light boil, and let flavors blend for about 2 minutes.
5. Add the rice and mix well.
6. Place a warmed tortilla on foil and add 2-3 spoonfuls of the rice and bean mixture.
7. Top with cheese, diced avocado, and salsa, along with any other toppings you like.
8. Roll up the burrito, tuck the sides of the foil over the sides, then roll it up in the foil; cut in half and serve.

onion, olive oil, garlic, pinto beans, salt, black pepper, chili powder, cumin, paprika, brown, flour tortillas, cheese

Taken from food52.com/recipes/80915-bean-rice-burritos (may not work)