Bean, Cheese and Rice Burrito

You will need:

a bunch of flour tortillas OR for a gluten free option rice flour tortillas, lettuce wraps, Vietnamese rice wraps

tiny bit of oil (I use grapeseed)

A can of seasoned black beans, refried beans, 

Rice- seasoned, or plain

Cheese of your choice

Prepared salsa or chopped tomatoes, lime, cilantro, onion combo.

Sliced avocado

Sour cream

Hot sauce

To prepare the tortillas:

Place a dime sized amount of grapeseed oil in the pan- spread it all over the pan

Dip in 1 tortilla and then flip it immediately once some oil is on one side.

Saute until it is lightly brown in spots then flip and brown.

The reason I have this method is I find the oil dries up after one side is complete and then you would have to add more oil. This way you get the minimum amount on the tortilla.

Once your fillings are ready place them on the tortilla in the order of cheese, beans, rice. Then wrap it like it the picture and brown it further so the cheese gets melted. To make things quicker have the beans and rice already warm.

Pretty easy peasy.

Serve with the fixing or just with tortilla chips or a fresh salad.

Make a few extra and put it in the fridge for lunch the next day already wrapped.