|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||Head iceberg lettuce - chopped and|
|1 bunch||Scallions; chopped|
|1||Ripe tomato; chopped|
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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