Burritos make a great lunch or dinner. They are always a hit at our house.

If you have any Spanish rice on hand, it will work perfect in a bean burrito. Or you can use plain cooked brown rice.

Drain and mash a can of black beans and spread some on the burrito shell, top the beans with cooked rice and one or more of these other options: corn, salsa, lettuce, guacamole – skip the cheese and sour cream!

It does not really get any easier than that.

Another burrito filling I have been making takes just a few convenient items like these:

Sauté the package of frozen pepper & onion mixture in a few tablespoons of water and add some sliced mushrooms. Cook 3-4 minutes in a skillet on medium heat until hot.

Add a can of drained and rinsed pinto beans and about a cup of cooked rice.

If you are lucky enough to have it in a store near you, add a half a package of Frontera Classic Fajita Skillet Sauce with Chipotle & Lime. Otherwise use a combination of soy sauce, balsamic vinegar, apple cider vinegar, chili powder, ginger, tomato paste, & molasses to give it the flavor you like.

This is so easy and fast it feels like cheating 😊!

Make a double batch and store the leftovers in the fridge for a quick grab and go meal.