Burrito with meatballs and chipotle sauce

Ingredients:

• 8-10 beef meatballs, cut into 4 pieces
• 1/2 cup chipotle salsa, plus extra for serving
• 1 tbsp. refried beans
• 1 and 1/3 cups frozen brown rice
• 4 wheat tortillas, 25 cm in diameter.
• 1.5 tbsp. grated colby jack cheese (about 170 g)
• 0.5 cups pico de gallo or fresh salsa
• Half an avocado, thinly sliced
• 1 cup shredded lettuce
• 1 tbsp. vegetable oil

Preparation:

1. Combine the meatballs, chipotle salsa, and 1/4 cup water in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens, about 5 minutes.
2. Meanwhile, reheat the beans and rice separately according to package directions. Place a rectangle of refried beans in the center of each tortilla and sprinkle with about half the cheese. Divide the rice, meatball mixture, pico de gallo, avocado, and lettuce among the tortillas and season with salt and pepper to taste. Sprinkle with the remaining shredded cheese. Fold the sides of the tortillas into the center and roll into a burrito.
3. Brush the burritos with vegetable oil on all sides and wrap each tightly in foil. Cook the burritos in a large skillet over medium heat until golden brown, 2-4 minutes per side. Serve with chipotle salsa.