Chorizo and Bean Burritos

For some reason, I am having a difficult time finding chorizo in NH. Maybe I'm just looking in the wrong places, but I haven't tried this yet. I've thought about trying it with hot italian sausage instead...but I'm not sure. If anyone tries it before me, let me know how it is!

• Ready In: 25 mins
• Serves: 6

Ingredients

• 2⁄3 cup long-grain rice
• 1  teaspoon  vegetable oil
• 2 (15 ounce) cans pinto beans, not drained
• 1  small onion, chopped
• 2  teaspoons chili powder
• 1⁄4 teaspoon ground cumin
• 8  ounces  fully cooked chorizo sausage, sliced
• 6  tortillas, warmed
• 1⁄2 cup fresh cilantro
• 4  ounces cheddar cheese, shredded
• 1  large tomatoes, chopped

Directions

1. Prepare rice as label directs.
2. Meanwhile, in food processor with knife blade attached, process beans with their liquid until coarsely chopped.
3. In non-stick 10-inch skillet, heat oil over medium heat. Add onion and cook, stirring ocassionally, until lightly browned, 3-4 minute Stir in chili powder, cumin, and chorizo, cook 2 minute Add beans and cook 2 mins, stirring.
4. Fill tortillas with equal amounts. Fold sides over filling to serve.