Bean And Rice Burritos Recipe
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
| 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
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