2 tablespoon vegetable oil
1 yellow onion, chopped
2 cloves garlic, minced
1 red bell pepper, seeded and chopped
1 can black beans, drained and rinsed
1 can pinto beans, undrained
1 can diced tomatoes with chilies, undrained
1 can mild chiles, undrained
chili powder-to taste
1 cup cooked instant brown rice
1 can vegetarian refried beans
In a large saucepan, sauté garlic and onion in 1 tablespoon oil over medium heat until onion is translucent. (Reserve rest of oil for later use.) Add bell pepper, stirring constantly. Add beans, tomatoes, chiles, and spices. Turn heat down to low and let simmer for 15 minutes uncovered.
Pre-heat oven to 450 degrees F.
Spread thin layer of refried beans on to each tortilla. Top with rice and bean mixture. Fold each side of tortilla towards each other and roll to form a closed burrito. Brush each burrito lightly with remaining oil.
Place burritos on nonstick or lightly greased cookie sheet.
Bake for 20-25 minutes or until golden brown.
Let cook slightly, then top with guacamole, salsa or any other toppings you like. Enjoy!