Bean & rice burritos #2
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 6 | Tortillas | |
| 1 | Head iceberg lettuce - chopped and | |
| 1 | bunch | Scallions; chopped |
| 1 | Ripe tomato; chopped | |
| 1 | Mexican salsa | |
Directions
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