Bean & Rice Burritos (Rfvc) Recipe


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Bean & Rice Burritos (Rfvc) Recipe another great recipe from Recipes 4U

 

Bean & Rice Burritos (Rfvc) Recipe

Recipe Ingredients

1 none

Recipe Preparation

Filling: 1 28 ounce can water-packed pinto beans, drained and rinsed,
1-2 cups cooked brown rice, dash each: chili powder, garlic powder,
cumin; 3/4 cup water,

6 tortillas

Toppings: 1 head iceberg lettuce, chopped and dried, 1 bunch
scallions, chopped, 1 ripe tomato, chopped, Mexican salsa

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.

From: [email protected] (Melyssa S.). rfvc Digest V94 Issue
#206, Sept. 24, 1994. Formatted by Sue Smith, S.Smith34,
[email protected] using MMCONV.

 

 

Servings: 2

 

 

 

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Bean & Rice Burritos (Rfvc) Recipe from Recipes 4U

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This Bean & Rice Burritos (Rfvc) Recipe is one of our Mexican Recipes, which came to us from our own collection and public domain sources. Of course, as we have over 50,000 recipes it is not possible to cook and test every recipe on our website, so please take care, and double check everything and plan carefully. If you spot any mistakes, please tell us.


 

Bean & Rice Burritos (Rfvc) Recipe

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