Vegetarian Burritos


2 #10 cans fat-free refried beans
3 quarts cooked brown rice
4 to 5 dozen flour tortillas (preferably whole wheat)
1-1/2 pounds cheddar cheese, shredded (optional)
1 to 2 qts salsa

Heat beans and rice. Heat tortillas in their package in microwave or in foil in the oven until they
 are warm and soft. Spread 1/2 cup beans and 1/2 cup rice down the center of the tortilla.
 Sprinkle with cheese (if using) and salsa. Fold top and bottom of tortilla toward the center,
 then start at the side and roll tortilla tightly around filling. Place on a baking sheet. Repeat with
 remaining tortillas. Cover with plastic or foil and place into warmer until ready to serve.
Makes 4-5 dozen.

Easy Bean Burritos

Makes 45 to 50 burritos (1/2 cup beans per burrito)

2 #10 cans vegetarian refried beans, heated
4-5 dozen flour tortillas

Optional garnishes:
10-15 tomatoes, diced (about 3 quarts)
3 bunches green onions, thinly sliced (about 3 cups)
1-1/2 to 3 pounds reduced fat cheddar cheese, shredded
1-2 quarts salsa

Heat the tortillas in the package in a microwave oven until they are warm and soft. 
Fill with 1/2 cup of beans and any desired garnishes. Fold the edges in, then roll the tortilla
 around the filling and place on a sheet pan. Repeat with remaining tortillas until sheet pan is filled. 
Cover with plastic wrap and hold in the warmer.