Bologna, Rice and Cheese Burrito Recipe

Name: Bologna, Rice and Cheese Burrito
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 250 g package sliced bologna; 1 can (14 oz) refried beans; ½ tsp. (2.5 ml) chili powder; ½ tsp. (2.5 ml) ground cumin; 1 tsp. (5 ml) garlic powder; 1 cup (250 ml) cooked rice; 6 large wheat black bean tortillas; 1 ½ cup (325 g) grated Monterey Jack cheese; Salsa, to taste (homemade or store bought); Sour cream, to taste

Ingredients

1 250 g package sliced bologna
1 can (14 oz) refried beans
½ tsp. (2.5 ml) chili powder
½ tsp. (2.5 ml) ground cumin
1 tsp. (5 ml) garlic powder
1 cup (250 ml) cooked rice
6 large wheat black bean tortillas
1 ½ cup (325 g) grated Monterey Jack cheese
Salsa, to taste (homemade or store bought)
Sour cream, to taste

PREP TIME 20m	COOK TIME 15m	TOTAL TIME 35m
YIELD 6 servings

Instructions

Place refried beans in a microwave safe bowl, add chili powder, cumin and garlic powder.
Mix well and cover.
Heat the mixture 1:30 on high, stir, and heat another 1:30.
Add rice and mix well. Set aside.
Heat tortillas by placing them in a pan over medium heat for 30 seconds per side.
Place bologna slices and about 1/3 cup of the stuffing in the centre of each tortilla, sprinkle the cheese over top, add a drizzle of salsa and roll up taking care to close both ends.
Serve immediately or bake at 350°F for 10 minutes for a meltier version.
Serve accompanied by a ramekin of sour cream.