Bean And Rice Burritos

* Exported from MasterCook *

BEAN AND RICE BURRITOS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Low-Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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. 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
<acarlson@hpdblpy.cup.hp.com>

Servings: 2-3



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