Chili Dogs Vegetarian Burrito Recipe No. 101

This burrito just happens to be a good vegetarian burrito. We really didn't intend it that way. It just happened. We were looking around at what was available to make lunch, and we came up with this wonderful combination. And it is soooooo easy and fast! You'll want to give it a try if you have the ingredients. If you don't, then this recipe would serve as a good shopping list for the kinds of things you will want to keep on hand for wonderful chili-based or chili-infused meals.

Ingredients:

-- canned refried beans, preferably with green chile & lime (such as the excellent Rosarita No Fat Green Chile & Lime Refried Beans) (We get ours at the closest Wal-Mart Supercenter.)

-- canned chopped or diced green chiles or packed in a glass jar (we suggest: canned - HATCH Fire-Roasted Chopped Green Chiles; glass jar - 505 Southwestern Organic Diced Flame Roasted Green Chile)

-- shredded Mexican Style cheese (such as Kraft Mexican Style Four Cheese shredded cheese)

-- heat-in-the-bag rice (we use and highly recommend Uncle Ben's Ready Whole Grain Medley Santa Fe blend with brown rice, red and white wheat, black beans, corn, peppers, cilantro and seasonings)

-- lime juice (fresh or from concentrate)

-- fresh cilantro

-- burrito size flour tortillas (Great Value brand tortillas from Wal-Mart work just fine, or you may use a brand such as Mission.)

Preparation:

1. To make one burrito per dinner plate, place a tortilla on a microwave safe dinner plate.

2. Spread 1/4 cup of refried beans in the center of the tortilla.

3. Spread a heaping tablespoon of the green chiles on the refried beans. (We're doing layering here, folks.)

4. Add a few squirts of line juice to the stack.

5. Sprinkle 1/4 cup of loosely packed shredded cheese on next.

6. Sprinkle 1/4 cup of rice from the bag on the cheese.

7. Spread another heaping tablespoon of green chiles on the rice.

8. Sprinkle 1/4 cup loosely packed chopped or whole leaf cilantro on the green chiles.

9. Add a few more squirts of lime juice to the stack.

10. Sprinkle another 1/4 cup of loosely packed shredded cheese to the stack.

11. Fold the top and bottom of the tortilla, then the sides. Turn the burrito over so the folds are on the bottom.

12. Microwave on high for 90 seconds if the ingredients were not in the refrigerator. If the ingredients are cold during prep, then increase the microwave time to 2 minutes of whatever time it takes to get the burrito hot on your microwave.

Serve alone if you want a quick lunch or dinner. For a more formal lunch or dinner, add chopped lettuce and tomato with a scoop of guacamole as a side dish with lime wedges and salsa chips. If you try it, let us know how you like it.