1 onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
olive oil, as needed
2 cups cooked great Northern beans
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper, to taste
1/4 cup slivered almonds
12 tortillas
2 cups cooked Spanish style rice
1. Saute onion, garlic and bell pepper in oil until softened. Stir in beans, basil and organo, almonds, salt and pepper.
2. Over medium-high heat, warm tortillas one at a time, flipping once. Once tortilla is hot (working fairly quickly), spoon rice, then bean mixture into the center of the tortilla.
3. Fold in the left and right sides, and roll burrito closed from the bottom to the top.