Restaurant Style Burritos

For the Pinto and Rice Filling

1 cup rice cooked in 2 cups chicken or vegetable broth

1 can pinto beansdrained, rinsed (or 2 cups cooked beans)

1 cup pico de gallo

juice and zest of 1 lime

1 tbsp adobo seasoning

salt, pepper, cayenne powder to taste

taco seasoning

½ cup chopped parsley

For the Burritos

burrito sized tortillas

grated cheese1 oz per burrito

taco sauce or salsa

sour cream

meat filling2-3 oz per burrito

Prepare the Rice and Pintos

Cook the rice in the broth. Dump the cooked rice into a large mixing bowl and allow to cool somewhat.

Add in the beans, pico de gallo, lime zest and juice and seasoning. Use your hands to gently combine.

Taste and adjust the seasoning, then mix in the cilantro.

Cook or warm the meat and other toppings, grate the cheese and set up your other fixings while the rice is cooking and cooling down.

Assemble the Burritos

Place about 1/2 cup of rice and pintos on a tortilla and arrange in a rectangle that fits comfortably inside the edges.

Add meat, cheese, etc. as desired.

Fold the bottom edge up over the filling, then fold in the two sides, like an envelope.

Roll the filled portion of the burrito up and arrange with the seam side down.

Warm using skillet, oven, or panini press