Open Faced Mexi-Mix Sandwiches

This recipe is great for vegetarians! Here's what you need:

Open Faced Mexi-Mix Sandwiches

-1 can low sodium pinto beans, drained
-1 c. Salsa
-1 bag instant rice
-8 oz. can diced tomatoes
-package of taco seasoning (add to taste- I only use a couple tablespoons).
-Hawaiian sweet rolls
-Shredded cheddar cheese

In medium saucepan stir together beans, salsa, taco seasoning and diced tomatoes, uncovered on low until heated through. Cook rice as directed and add to salsa/bean mixture. Cut rolls in half and top with the rice and bean mixture. Top with shredded cheese if desired.

That's it! I like that this dish is flavorful without needing all the cheese that you find in enchiladas. I also love the combination of the sweet and spicy flavors thanks to the rolls. Can be made in 15 minutes and serves about 4 (depending on whether or not my husband is there!). Enjoy!