Bean and Rice Burritos

INGREDIENTS

• 2 (15 ounce) cans kidney beans, no salt added
• 2 cups cooked brown rice
• 1 (12 ounce) bag frozen onions, chopped, thawed
• Vegetable Oil Cooking Spray
• 8 (10-inch) flour tortillas
• 1 cup low-fat cheddar cheese, shredded, divided (8 Tablespoons and ½ cup)
• 1 cup salsa

DIRECTIONS

1. Preheat oven to 350° F.
2. Wash your hands well with soap and warm water for at least 20 seconds.
3. Rinse and drain beans.
4. Cook brown rice according to package directions and set aside.
5. Mix beans, rice, and onions in a bowl.
6. Spray 9 x 13 baking dish with vegetable oil cooking spray.
7. Place tortilla on a flat surface and add 3/4 cup rice and bean mixture. Add 1 Tablespoon cheese on top of the mixture. Repeat 7 times.
8. Roll the tortilla to hold the rice and beans mixture. Put each tortilla in the baking dish seam side down.
9. Pour salsa over the burritos and spread to cover. Sprinkle ½ cup cheese over burritos and bake for 25 minutes.
10. Refrigerate leftovers within 2 hours.