Bean and rice burritos

Yield: 10 servings

Measure Ingredient
1 can Pinto beans, 16 oz waterpak
1 cup Brown rice; cooked
½ cup Onions; frozen, chopped
½ cup Gr. peppers; frozen, chopped
½ cup Corn; frozen
Chili powder; dash
Lettuce, chopped
1 bunch Scallions; chopped
Cumin; dash
Garlic powder; dash
¾ cup Water
Salsa, oil-free, low sodium
10 Tortillas, whole wheat
1 Tomato; chopped

OPTIONAL TOPPINGS

Saute the frozen onions and green peppers in a few tablespoons of water in a skillet. Drain and rinse the beans and place in a skillet and mash with a potato masher. Add the cooked rice, corn, spices and water. Heat 5 to 10 minutes until most of water is absorbed, stirring occasionally.

Heat the tortillas quickly (just to soften) in a preheated skillet, a toaster oven, or a microwave. Place a line of bean mixture down the middle of each tortilla, add a teaspoon of salsa and any of the other toppings as desired. Fold up ½ inch on each side, tuck in the top edge and roll into a burrito. Serve immediately, topped with additional salsa if desired.

The leftover bean mixture can be kept in the refrigerator and reheated in the microwave prior to assembly.

The bean mixture can be adapted by changing the kind of beans (try kidney beans) or omitting the corn, or adding your favorite ingredient. I got more servings out of the recipe than the book got out of the original recipe, so I guess I put less mixture on each tortilla.

From the recipe file of Val Rowe (adapted from _The McDougall Program_ MM 6/12/93

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