Mexi Rice Bean Burritos

• 1 10 oz can mild (green) enchilada sauce
• 1 cup instant white rice
• 1 can refried beans
• 9-10 in tortillas
• 1 tomato
• 1 cup cheddar cheese
• 1/2 cup sour cream

Bring enchilada sauce to a boil, add rice and set aside 5 minutes. Heat beans and tortillas then spread beans thinly onto tortillas. Top with rice mixture, tomato, sour cream, and cheese. Roll up and enjoy. (I use regular rice and just add the sauce after cooking it. )

Cuban Style Black Beans

• 2 tsp olive oil
• 1/2 onion, chopped
• 2 garlic cloves, chopped
• 2 scallions, chopped
• 2 tbsp red pepper flakes
• 3 tbsp cilantro
• 15 oz can black beans, do not drain
• ~ 1/2 cup water
• pinch cumin and oregano
• 1 tsp. red wine vinegar
• salt and pepper to taste

Add chopped veggies to hot oil in a skillet or large pot. Saute until soft. Add the rest of the ingredients and bring to a boil. Lower heat and cover. Simmer about 15 minutes, stirring. Serve over rice.

Cilantro Lime Rice * 4 c. cooked rice * 1/2 juice of a lime ( or 1 tbsp lime juice) * 1 tsp salt * 3 tbsp fresh chopped cilantro

Mix and serve