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Southern No-Cheese Burritos

Readers' Recipes (featured column)
submitted by Sarah Smith

Hello, I just wanted to say that I love this web site and the recipes. I wanted to share with you one of mine and it is so easy and good. I've made it for everyone I know and they all tell me it's the best.

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2 to 3 cans pinto beans, undrained (more depending on amount of people)
Flour tortilla shells, wrap size
Non-instant rice
Slices of bacon, chopped up (as much as you want)
1-2 packages of thin cut boneless pork chops, diced
1-2 onions chopped (any kind)
Garlic cloves, minced or chopped (as many as you want)
Sour cream


Start your rice per package directions (for best flavor use chicken or vegetable stock instead of water). Put your undrained beans into a pot, add bacon, onion and garlic (not all the garlic, save some for the meat). Meanwhile, start the meat by adding it to a pre-heated skillet with extra virgin olive oil. Then add your garlic and onion, salt and pepper, curry powder-just a dash, sweet paprika, season salt, and whatever spices you want--that is why I didn't add it to ingredient list. Cook the beans until bacon is thoroughly cooked.

When everything is pretty much done heat your tortillas one by one in a skillet over med-high heat. If you don't have time for that then just open the package and stick them in the microwave until warm and soft. Then just put all ingredients into a line and let everyone assemble their burritos.

Please play around with this recipe and make it your own. Add what ever spices you want even add butter to the rice that's the best. Pass this recipe on. Everyone will love it and you don't even need cheese. I chose the wrap size because my family stuffs them so full that burrito size was just too small.

Thank you for letting me share this recipe with you. I hope you will enjoy as much as everyone else has.

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