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LOCATION: Recipes >> Mexican >> Bean Burrito 09

Print this Recipe    Bean Burrito 09

Bean and Rice Burritos
Yield: 10 servings

16 oz can pinto beans
1 c brown rice, cooked
1/2 c onions, chopped
1/2 c green peppers, chopped
1/2 c corn
chili powder
garlic powder
3/4 c water

lettuce, chopped
1 bunch scallions, chopped
1 tomato, chopped

Saute the frozen onions and green peppers in a few tablespoons of
water in a skillet. Drain and rinse the beans and place in a
skillet and mash with a potato masher. Add the cooked rice, corn,
spices and water. Heat 5 to 10 minutes until most of water is
absorbed, stirring occasionally.

Heat the tortillas quickly (just to soften) in a preheated skillet,
a toaster oven, or a microwave. Place a line of bean mixture down
the middle of each tortilla, add a teaspoon of salsa and any of
the other toppings as desired. Fold up 1/2 inch on each side, tuck
in the top edge and roll into a burrito. Serve immediately, topped
with additional salsa if desired.

The leftover bean mixture can be kept in the refrigerator and
reheated in the microwave prior to assembly.

The bean mixture can be adapted by changing the kind of beans (try
kidney beans) or omitting the corn, or adding your favorite
ingredient. I got more servings out of the recipe than the book
got out of the original recipe, so I guess I put less mixture on
each tortilla.


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