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BEAN AND RICE BURRITOS
Servings: 2-3
28 ounce can water-packed pinto beans, drained and rinsed
1-2 cups cooked brown rice
dash chili powder
dash garlic powder
dash cumin
3/4 cup water
tortillas
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.
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Bean Burrito 03