Quick
2 cups rice
1 8-oz can tomato sauce
2 cups chicken broth
4 burrito sized tortillas
8 crispy corn tostada
2 15-oz cans pinto beans, half drained
1 red onion, diced
10 roma tomatoes, diced
2 jalepenos, diced
2 poblanos, diced
1.5 pounds of meat (chicken or beef)
8 ounces cheddar, shredded
Rinse rice and add chicken broth, tomato sauce, and about 1/4 of the onions, tomatoes, and jalepenos. Fill remaining liquid with water. Cook until
Add 1 tablespoon of oil to a small saucepan over medium heat. Add about 1/4 of the diced onions, tomatoes, and jalepenos and cook until softened. Add pinto beans and cook for 5 minutes. Mash the beans, reduce heat to low, and reduce to desired consistency.
Add remaining onion, tomatoes, and jalepenos to a food processor. Blend to make salsa.
Cook meat as needed.
Lay out the burrito tortillas. Spread a layer of refried beans in the middle of each tortilla. Top with one of the tostada rounds. Layer on the meat, rice, and salsa. Top with a second tostada round and cover with shredded cheese. Begin folding the edges of the tortilla up over its filling. It is fine if it doesn't fully meat in the middle, as the cheese will crisp up itself.
Toast each side of the crunchwrap in a pan until golden brown. Serve with remaining rice, beans, and chips / salsa.