BEAN AND RICE BURRITOS

20.07.2008 | Author: Cook | Posted in Brown rice
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BEAN AND RICE BURRITOS


Servings: 2
Ingredients: 

  • 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

Servings: 2-3

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