We took leftovers out of the fridge and made a great burrito.

Ingredients:

1 can pinto beans, rinsed and drained

1/2 medium red onion, diced

1/2 zucchini, chopped

1/2 red bell pepper, julienned

1 small tomato, chopped

1 to 2 cups cooked brown rice

2 TBS olive oil

1 tsp salt

1 tsp cumin

large flour tortillas

Soy "cheese" grated

Salsa

Instructions: Heat the oil in a skillet over medium high heat. Briefly sauté the onions, then add the zucchini and bell pepper. Saute until crispy tender, about 3-4 minutes.

Add the tomato. Season with salt, pepper, and cumin.

Add the pinto beans, and mash the beans with a potato masher. Cook until heated through.

Heat the tortillas until they are warm and pliable. Pile some of the bean/veggie mixture on a tortilla. Top with a bit of rice, some grated cheese, and a few "dollops" of salsa. Roll up and enjoy.