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Bean and Rice BurritosRecipe : Bean and Rice Burritos
Procedure :
28 oz Water-packed pinto beans -- drained and rinsed 1 c Cooked brown rice; -OR- - up to double this amount 1 ds Chili powder 1 ds Garlic powder 1 ds 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. These are taken from "The McDougall Plan" and "The McDougall Program". From: Amelia L. Carlson |
