ROCK 'N' MOLE VEGGIE BURRITOS

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Rock 'n' Mole Veggie Burritos image

I have shamelessly ripped off restaurant menu items on a fairly consistent basis, tweaked them this way and that and made my own. This burrito recipe is one of many recipes I've blatantly stolen. I am no longer to be trusted. Even Denny's reserves the right to serve me.

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 10m

Yield 6 burritos

Number Of Ingredients 7

2 cups pinto beans, cooked, to room temperature
2 cups brown rice, cooked, to room temperature
2/3 cup monterey jack cheese or 2/3 cup mild Mexican cheese, your choice
1/2 cup pico de gallo (homemade is best)
1/4 cup fresh cilantro, minced
2/3 cup mole, sauce (homemade is best)
6 whole wheat tortillas (10-inch diameter) or 6 spelt tortillas (10-inch diameter)

Steps:

  • For each tortilla divide the ingredients, adding the mole sauce last.
  • Garnish with cilantro leaves and roll up burrito fashion.
  • Begin by rolling the tortilla 1/4 up, stop, fold in sides and finish rolling up. Serve seam side down.
  • Hurray for copycat recipes!

Nutrition Facts : Calories 503.1, Fat 9, SaturatedFat 3.2, Cholesterol 11.2, Sodium 530.5, Carbohydrate 88, Fiber 7.3, Sugar 0.8, Protein 17.6

*** Explore more Rock 'n' Mole Veggie Burritos Recipes »

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