Yield: 2 Servings
Measure | 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 \N | Tortillas |
1 \N | Head iceberg lettuce - chopped and |
1 bunch | Scallions; chopped |
1 \N | Ripe tomato; chopped |
1 \N | 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