Recipe: Speedy Burritos (using cooked rice)

SPEEDY BURRITOS

"A burrito made with meat, veggies and rice is a meal in a tortilla. This speedy version takes advantage of items you can have on your pantry shelf -- beans, tomatoes and salsa. The salsa is what gives it the flavor."

1 1/2 pounds lean ground beef
1/2 cup chopped onion
2 jalapeno peppers, cored, seeded and finely chopped
1 cup salsa*
1 can (14 1/2 ounces) black beans with juice
2 cups chopped fresh tomatoes or 1 can (14 1/2 ounces) chopped
tomatoes, no salt preferred
8 (10-inch) flour tortillas
3 cups hot cooked rice**
1 large or 2 small avocados
1/2 cup grated Monterey Jack cheese

Brown ground beef with onion and chopped jalapeno peppers in heavy nonstick skillet until meat is no longer pink and onions are translucent. Drain off any accumulated fat.

Stir in salsa, black beans and chopped tomatoes, and cook until juices are reduced by half, about 5 to 10 minutes.

Warm the tortillas wrapped in paper towel in microwave or wrapped in foil in the oven.

For each burrito, spoon some rice onto the tortilla, add some of the ground beef mixture, top with avocado and cheese. Roll one side up around part of the filling, fold in sides and continue rolling until closed. Repeat with other tortillas and remaining sauce, rice, avocado and cheese. Leftover meat filling can be frozen to use later.***

*If you have time, create your own salsa with freshly chopped jalapeno peppers, tomatoes, onion, garlic, lime juice and cilantro. Otherwise, choose your favorite salsa and your preferred level of pepper heat, from mild to hot. If you are serving a lot of people, you might choose the medium salsa that delivers taste without singeing the taste buds. If you like it hot, go for it.

**You can use brown or regular white rice in this burrito. The brown rice will deliver more fiber and vitamins but takes longer to cook. The trick is to cook a double batch or either the brown or plain rice when you have the time and put it in the microwave. It will speed your preparation time considerably.

***If you have leftover meat and bean filling, plan to freeze it. It would make a great topping for baked potatoes, noodles or to stuff in a pita pocket for another quick supper later.

Makes 8 large burritos
Source: Thayer Wine, Detroit News, August 24, 2002