This is not a recipe. I'm not pretending it is, but every damn time I make it Hubster says, "This is one of my favorites!"
Never MIND the Beef Burgundy that takes half a day to prepare, or the 47 ingredient wallet-breaking Portuguese Fish Stew (future post).
This is economical, meatless (good for Lent), fast and not counting the sodium content, reasonably healthy.
One small packet of Vigo brand Spanish rice, cooked as per instructions on package
One can of black beans, drained and rinsed
Four large flour tortillas
Olive oil or butter
Two cups of shredded cheddar cheese
Salsa, taco sauce or whatever Mexican American condiment you have on hand
Preheat oven to 350.
While rice cooks, place two tortillas on baking sheet. Brush with oil or butter - make SURE edges are coated. Evenly sprinkle with 1/2 cup cheese.
Put tortillas in oven for approx 4 minutes or until cheese is bubbly and edges are NOT browned.
While tortillas cook mix drained beans into cooked rice and remove from heat.
Remove tortillas and put next batch into oven.
Place 1/2 cup of bean and rice mixture on cheesy tortilla, offset from center and top with taco sauce. Fold short edge of tortilla over rice, fold over side edges and roll up like an eggroll or a, you know, burrito.
Do the same for remaining burritos and serve with choice of condiments and guacamole salad.
Chunky Guac Salad
Two minced garlic cloves
Juice of 1 small lime
1/2 tsp of chile powder
Any addition you like such as diced tomatos, minced red onion, cil-UGH-antro
Cut avocados lengthwise, twist open, remove pit. With the edge of a paring knife slit avocado meat - in the 'shell' - in a crosshatch pattern. Remove avocado chunks with a spoon and place in a bowl. When each shell is empty and garlic lime juice and chile powder to the bowl and stir just to combine. Serve along side Gringo Burritos.
PS - No, it is not your imagination, I dumbed-down this post for Elementary Cooks of the Male Persuasion (ECMPs). My apologies if you were offended.