Rock 'n' Mole Veggie Burritos |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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I have shamelessly ripped off restaurant menu items on a fairly consistent basis, tweaked them this way and that and made my own. This burrito recipe is one of many recipes I've blatantly stolen. I am no longer to be trusted. Even Denny's reserves the right to serve me. Ingredients:
2 cups pinto beans, cooked, to room temperature |
2 cups brown rice, cooked, to room temperature |
2/3 cup monterey jack cheese or 2/3 cup mild mexican cheese, your choice |
1/2 cup pico de gallo (homemade is best) |
1/4 cup fresh cilantro, minced |
2/3 cup mole, sauce (homemade is best) |
6 whole wheat tortillas (10-inch diameter) or 6 spelt tortillas (10-inch diameter) |
Directions:
1. For each tortilla divide the ingredients, adding the mole sauce last.
2. Garnish with cilantro leaves and roll up burrito fashion.
3. Begin by rolling the tortilla 1/4 up, stop, fold in sides and finish rolling up. Serve seam side down.
4. Hurray for copycat recipes!
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