Burritos-a-Go-Go

This recipe is from I Dare You to Eat It. I altered it and we had it for dinner last night. It was very good! One of the best ways to be prepared with food storage is to know how to use it. And what better way to learn than to do, especially before an emergency. This will cut down stress and worry - at least in the food department. Who needs more stress and worry in an emergency, anyway?

Burritos-a-Go-Go
3 c. cooked *pinto beans (I used 2 cans, which is a little more)
2 c. leftover rice (Liesa Card uses 1 c. rice and 1 c. wheat berries)
1 can cream of chicken soup
1 can (7 oz.) diced green chilies
1 t. salt
1 t. chili powder
1 t. cumin
1/2 t. paprika
1 bunch cilantro (I didn't use this)
15 8" tortillas

Mix all ingredients and spoon 1/3 c. filling into each tortilla and enjoy. For a quick meal, try wrapping every other one in waxed paper to prevent a "burrito block" and freeze. Microwave 2-3 minutes when ready to eat.

*If cooking your own pinto beans, try adding 1 clove garlic and 1 c. combination celery and onion.