Bean And Rice Burritos

---------- Recipe via Meal-Master (tm) v8.01

Title: Bean And Rice Burritos
Categories: Veg-cook, Sept.
Yield: 2 servings

None

Filling:
1 28 ounce can water-packed pinto beans, drained and rinsed,
1-2 cups cooked brown rice,
dash each: chili powder, garlic powder, cumin;
3/4 cup water,

6 tortillas

Toppings:
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.

From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #206,
Sept. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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