Bean & Rice Burritos Recipe
Recipe Ingredients
28 oz water-packed pinto beans - drained, and rinsed
1 cup cooked brown rice, -or- up to double this a
1 dash chili powder
1 dash garlic powder
1 dash cumin
3/4 cup water
6 tortillas
TOPPINGS
1 head iceberg lettuce - chopped and, dried
1 bunch scallions, chopped
1 ripe tomato, chopped
1 mexican salsa
Recipe Preparation
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
Servings: 2-3
Servings: 2
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Bean & Rice Burritos Recipe Category from Recipes 4U
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