Mexican Rice Burritos

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This isn't a recipe as such, just a combination of convenience foods, which makes a tasty and filling meal suitable for camping or festival cooking. Double the ingredients if serving as a main meal and/or add some roasted or fried bell peppers, onion and mushrooms.

Makes 4

• 1 bag (250g/10oz) ready-cooked Mexican rice (microwave type such as Uncle Ben's)
• 200g/8oz (1 small tin/½ large tin) of refried beans
• 100g/4oz grated mozzarella/cheddar/vegan melting cheese
• 4 Mexican tortilla wraps
• Salsa/guacamole and salad to serve, optional

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Tip the rice into a pan and add a few tbsp of water. Cook gently for around 5 minutes, until heated through.
Heat one wrap at a time in a large frying pan (no oil). Spread on 2 tbsp of refried beans, ¼ of the rice and top with ¼  of the grated cheese. Add a dollop of guacamole, or salsa if wanted. 

Fold the 2 sides of the tortilla in first, then fold the bottom and roll up into a burrito. 

Eat as soon as they are made, or wrap all of the burritos together in foil to keep them warm until you are all ready to eat.

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