Sometimes I’m almost ashamed to call some things I make, actual recipes, and this one is no exception. It uses leftover items and is put together in about 15 minutes. I like to put a different spin on things and for this one I used phyllo dough instead of tortillas. I used pinto beans for this one but just about any bean will do. I’ve sometimes used leftover refried beans too. Pair it with a side salad, guacamole and sour cream and it’s one of the easiest suppers to pull together at a moment’s notice.
1 cup cooked brown rice
1 15 ounce can pinto beans, drained and rinsed
½ cup salsa
1 cup shredded sharp cheddar cheese
12 sheets of phyllo dough
3 tablespoons melted butter or low fat spread
1 cup of tortilla chips
3 tablespoons Parmesan cheese
1/8 teaspoon Chipotle chili powder or any other spicy mix
Preheat oven to 375 degrees.
In a bowl add the rice, beans and salsa. Slightly mash the ingredients together.
Take one sheet of phyllo dough and brush with melted butter, take another sheet and repeat, and finally a third sheet and repeat. Cut the sheets down the middle.
Place a generous ¼ cup of the bean rice mixture onto the sheet and top with two tablespoons of the shredded cheese. Roll up the sheet and place it seam down on a baking sheet. Repeat with the other half sheet.
Repeat the process with the remaining phyllo dough sheets and the mixture.
Place the chips, Parmesan cheese and Chipotle chilli powder in a food processor and pulse until you have a mixture that resembles fine breadcrumbs.
Brush the tops of each burrito with the remaining melted butter and then sprinkle with the chip mixture.
Bake for about ten minutes or until golden brown.
Makes 8 burritos.
These freeze well and are also great eaten cold.