Bean Rice Burritos
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 |
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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 <[email protected]>
Servings: 2-3
Servings:
2
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