Instructions:

Grilled Rice and Bean Burritos

Source: Reynolds Wrap Kitchens

4 (10- to 12-inch) flour tortillas
1 (16 ounce) can refried beans
1 1/3 cups cooked rice
1 1/3 cups shredded Cheddar cheese
1 1/3 cups salsa
1/2 cup chopped green onion
2 tablespoons fresh cilantro leaves

Heat grill. Tear off four 12-inch sheets of heavy-duty aluminum foil; set aside. Warm tortillas. Spread quarter of the beans in center of each tortilla. Top each with remaining ingredients. Wrap filling in tortillas burrito-style.

Center burritos, seam-side-down, on foil sheets. Bring edges of foil together over burritos. Fold foil down, allowing space for heat circulation and expansion. Fold in ends to seal. Place foil packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals. Cover grill. Grill, turning once halfway through cooking, until heated through and cheese is melted, 12 to 16 minutes.

Serves 4.