bean & rice burritos #2

Categories
Ethnic
Pasta
Vegetables
Vegetarian
Yield
2 Servings
MeasureIngredient
28 ounces Water-packed pinto beans - drained
1 cup Cooked brown rice; -or- up to double this a
1 dash Chili powder
1 dash Garlic powder
1 dash Cumin
¾ cup Water
Tortillas
Head iceberg lettuce - chopped and
1 bunch Scallions; chopped
Ripe tomato; chopped
Mexican salsa

TOPPINGS

Place the beans in a saucepan and mash with a potato masher. Add the cooked rice, spices, and water. Heat 5 to 10 minutes. Meanwhile, prepare the vegetables. Heat the tortillas quickly (just to soften) in a preheated skillet, toaster oven, or microwave. Place a line of bean mixture down the middle of each tortilla. Top with lettuce, scallions, tomato, and salsa. Tuck in the top and bottom edges, roll into a burrito, and serve immediately, topped with additional salsa if desired.

These are taken from "The McDougall Plan" and "The McDougall Program".

From: Amelia L. Carlson <acarlson@...> Servings: 2-3

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