1 (15-to-16-ounce) can pinto beans, drained and rinsed
3 cups cooked rice
2 tablespoons salsa
¾ cup Cheddar cheese, shredded
6 (10-inch) flour tortillas
¼ cup sour cream, optional
Brown meat in large skillet over medium heat, about 8 minutes. Drain. Add taco seasoning mix and water; cook and stir until thickened, about 2 minutes. Add beans, rice, salsa and cheese; stir until well blended and heated through.
Remove from heat. Spread about 1 cup of mixture on each tortilla. Wrap up and serve immediately. Serve with sour cream, if desired.