Bean And Rice Burritos Recipe
Ingredients:
- 28 oz Water-packed pinto beans
- -- drained and rinsed
- 1 c Cooked brown rice -- -OR-
- - up to double this amount
- 1 d Chili powder
- 1 d Garlic powder
- 1 d Cumin
- 3/4 c Water
- 6 Tortillas
- -----TOPPINGS-----
- 1 Head iceberg lettuce
- -- chopped and dried
- 1 bn Scallions -- chopped
- 1 Ripe tomato -- chopped
- Mexican salsa
Directions:
- 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