Bean and rice burritos
Yield: 2 servings
Ingredients:
- 28 oz Water-packed pinto beans 1 ds Garlic powder -- drained and rinsed 1 ds Cumin
- 1 c Cooked brown rice; -OR- 3/4 c Water - up to double this amount 6 Tortillas
- 1 ds Chili powder ----------------------------------TOPPINGS----------------------------------
- 1 Head iceberg lettuce 1 Ripe tomato; chopped -- chopped and dried Mexican salsa
- 1 bn Scallions; chopped
Instructions:
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
