Bean & Cheese Rice Burritos by The Sneaky Chef Missy Chase Lapine

Prepare UNCLE BEN'S ® Whole Grain White Rice Taco Style as instructed on the box.

To prepare White Puree on the stovetop pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot add the cauliflower and steam for about 10 minutes until very tender. Drain. Or to prepare in microwave place the cauliflower in a microwave-safe bowl cover it with water and microwave on high for 8 to 10 minutes or until very tender. Drain.

Meanwhile place the raw peeled zucchini with the lemon juice in the food processor and pulse a few times. Add the cooked cauliflower and 1 tablespoon of water to the food processor (work in batches if necessary) and puree on high until smooth. Stop occasionally to push the contents to the bottom. If necessary use another tablespoon of water make a smooth puree but the less water the better. (Makes about 2 cups of puree. Leftovers can be kept in refrigerator for up to three days or frozen for up to three months.)

Spoon refried beans and 1/2 cup of White Puree into a microwave-safe bowl. Cover the top of the bowl with a wet paper towel and microwave on high for 30 seconds and then mix well. (Alternatively combine refried beans and White Puree in a saucepan and warm through over low heat on stovetop.)

Place tortillas between moist paper towels and microwave on high for 30 seconds.

To assemble burritos: Spoon about 2 tablespoons bean mixture onto the bottom third of each tortilla. Top with 1 to 2 tablespoons cheese and 1/4 cup of cooked rice.

Add optional ingredients .

Fold the end of the tortilla closest to you over the filling ingredients and then fold the right end over next and roll up.

One end of the burrito is left open and unfolded.

Repeat with the next 5 burritos. Recipe created by Missy Chase Lapine author of The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids' Favorite Meals. www.TheSneakyChef.com