Bean and Cheese Burritos

I love love love when I make a dinner that is easy, relatively fast, delicious, and somewhat healthy. These Bean and Cheese Burritos from the most recent issue of Everyday Food accomplished all four of these requisites.

I didn't change a thing and they were perfect. In the future, I might add some avocado too, maybe in place of the lettuce. This was great for a Lenten Friday meal, but would also be great for a light summer dinner.

Although my tortilla-wrapping skills leave much to be desired, we loved this meal and can't wait to make it again.


Ingredients

• 1 cup long-grain white rice
• 1 1/4 cups low-sodium chicken or vegetable broth
• 1 can (15oz) refried beans
• 4 flour tortillas (burrito sized)
• 1/4 cup sour cream, plus more for serving
• 1 cup shredded cheddar
• 1/2 head romaine lettuce (2 cups), shredded
• 1/2 salsa, plus more for serving

Preheat oven or toaster oven to 350. In a small saucepan, bring rice and broth to a boil over high. Cover, reduce heat to low, and cook 15 minutes. Remove pan from heat and let stand, covered, 5 minutes; fluff rice with a fork.

Meanwhile, in another small saucepan, warm beans and 1/4 cup water in another small saucepan, stirring occasionally. Wrap tortillas in foil and place in oven to warm, about 10 minutes.

To assemble, divide beans, sour cream, rice, cheese, lettuce, and salsa among tortillas. For each tortilla, fold side closest to you over filling, then fold right and left sides toward center; tightly roll up burritos. Serve topped with more sour cream and salsa if desired.