Rice & Bean Burritos

These are great to make ahead and stash in the freezer for quick, healthy, inexpensive lunches. This recipe is also VERY versatile. We have even added leftover corn, chopped peppers, shredded chicken, salsa and cheese to them when we have had them on hand.

8 c. cooked brown rice, slightly cooled
4 c. cooked beans (black, pinto or whatever)
1 onion, chopped
2 T. oregano
2 t. garlic powder
2 t. salt
1 ½ t. chili powder
1 t. cumin

Combine the above ingredients, adding more or less seasoning to taste. Wrap in flour tortillas and serve hot or cold.

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