Mission-Style Wild Rice and Bean Burrito

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Simple and fast to make, tastes good, I'd make it again for a weeknight meal. I'd like to give it a 3.5. I'd recommend making the salsa several hours to one day ahead of time for the flavors to blend.

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8/'10 just last summer we were introduced to TAMED JALAPENOS. We have the Mezzetta brand in all our big-chain grocery stores here in So. CA. They sit
next to the reg. jarred jalapenos and the label says, tamed-less heat. I suggest everyone try them if the reg.'sare too hot for you. They (diced if you prefereare wonderful in a cheese omlett, on top of a tortilla with grated cheese and broiled, quesadilla, etc. Save the juice to pour a few tablespoons over drained cook greens such as chard and spinach. Hope you like this new find.

I've not yet made this recipe as I just found it and will try it soon-my mouth is
salavating-sounds yummie. I don't think a fresh chili would be necessary. ENJOY!

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I always get mixed up with burritos and enchiladas and soft tacos...but my husband wanted a vegetarian burrito so I found this one and generally followed it but took some liberties. Instead of the watercress (didn't have any, I steamed some spinach and added that. Didn't have pinto beans but some other canned beans, and it worked just as well. Got rave reviews from my husband and SO EASY AND QUICK!!

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This made a delicious dinner. I used black beans instead of pinto. I didn't use jalapeno or chile, but I wish I had. It tasted just a bit bland.

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This was so yum... I used half pinto and half black beans and didn't mash them. I also added a can of corn to the sala.