Grilled Bean and Rice Burritos |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From a Reynolds Foil cookbook. USES: 4 sheets (12x18-inches each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil Ingredients:
1 (16 ounce) can refried beans |
1 1/3 cups cooked rice |
1 1/3 cups shredded cheddar cheese |
1 1/3 cups chunky salsa |
1/2 cup chopped green onion |
2 tablespoons chopped fresh cilantro |
4 flour tortillas |
Directions:
1. PREHEAT grill to medium-high or preheat oven to 450°F Combine beans, rice, cheese, salsa, onion and cilantro; set aside. Microwave tortillas 15 to 20 seconds until soft.
2. CENTER one tortilla on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Spoon one-fourth of bean mixture in center of each tortilla. Wrap filling in each tortilla burrito-style. Center burrito on foil sheet seam-side down.
3. BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
4. GRILL 12 to 16 minutes in covered grill, turning once half way through grilling OR.
5. BAKE 18 to 20 minutes on a cookie sheet in oven.
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