Bean And Rice Burritos
Ingredients:
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 ( medium heat).
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
B-man
