Bean burritos Cooking the rice and shredding the cheese the night before save precious minutes at dinnertime. From Beth Osborne Skinner of Bristol Tennessee.

Ingredients 

1 can (16 ounces) refried beans

1 cup salsa

1 cup cooked long grain rice

2 cups (8 ounces) shredded cheddar cheese,

divided

12 flour tortillas (6 to 7 inches)

Method 

In a bowl, combine the beans, salsa, rice and 1 cup cheese. 

Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends over filling and roll up.

Arrange burritos in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining cheese.

Cover and bake at 375° for 20-25 minutes or until heated through. Yield: 1 dozen.