Try this tasty balanced meal for lunch or dinner.
|160 ml (⅔ cup)||long-grain white rice|
|2 – 540 ml (19 oz.)cans||pinto beans, undrained|
|5 ml (1 tsp.)||vegetable oil|
|1||small onion, chopped|
|10 ml (2 tsp.)||chili powder|
|2 ml (¼ tsp.)||ground cumin|
|250 g pkg.||Piller’s Chorizo, chopped|
|6||burrito-size flour tortillas|
|250 ml (1 cup)||shredded cheddar cheese|
|125 ml (½ cup)||packed fresh cilantro leaves|
|1||large ripe tomato|
|3||green onions, sliced|
Prepare rice as label directs. In a nonstick 25-cm (10-inch skillet), heat oil over medium heat. Add onion and cook 3-4 minutes or until lightly browned, stirring occasionally. Stir in chili powder, cumin, and chorizo; cook 2 minutes. Add beans and cook 2 minutes more, gently mashing beans with a fork while stirring. Place tortillas on work surface. Spoon equal amounts of rice, bean mixture, cheese, cilantro, tomato, avocado and green onion across the center of each tortilla. Fold sides of tortilla over filling; cut in half on the diagonal and serve.