You are here: Recipes It > Recipes > Beans

 Advertisements

Bean & Rice Burritos (Rfvc)

None 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.

 

Also see ...

 Advertisements
Sweet-Sour Barbecued Ribs
Sweet-Sour Barbecued Ribs
Strawberry Custard Cake
Strawberry Custard Cake
Strawberry Rhubarb Coffee Cake
Strawberry Rhubarb Coffee Cake
Veggie Bars
Veggie Bars
         

Permalink--> In : Recipes  -  Beans