Beans and Rice Burrito

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained

• 1 (14 1/2 ounce) can diced tomatoes, drained
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 2 cups cooked rice

• 12 (6 inch)  flour tortillas, warmed
• 4 ounces process cheese, cut into 12 slices (eg. Velveeta)
• 1 cup sour cream

Directions

1. 1

   In a large skillet, combine the beans, tomatoes, garlic powder and cumin; heat through. Stir in the rice. Spoon about 1/3 cupful off-center on each tortilla. Top with cheese. Fold sides and ends over filling and roll up. Serve with sour cream.