Rock 'n' Mole Veggie Burritos

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 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)

Recipe

• 1 for each tortilla divide the ingredients, adding the mole sauce last.
• 2 garnish with cilantro leaves and roll up burrito fashion.
• 3 begin by rolling the tortilla 1/4 up, stop, fold in sides and finish rolling up. serve seam side down.
• 4 hurray for copycat recipes!