Game Day Big Tacos
8 inch whole wheat tortillas
1-14 oz. can refried beans
chopped tomatoes, onions, jalapeños & cilantro with lemon to make a quick pico de gallo
leftover spanish rice
Put the refried beans in a bowl and heat them in the microwave. Also heat any leftovers that you think might be good/interesting in a taco.
Mix together the chopped tomatoes, onions, jalapeños and cilantro with a squeeze of lemon and season with salt and pepper to make pico de gallo. Grate cheese.
Heat the tortillas on a comal, caste iron skillet or pan until crisp on the outside but still chewy on the inside. Layer beans, rice (or other leftovers), pico de gallo, cheese and arugula. Serve with your favorite hot sauce.