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| RECIPE FOR BEAN AND RICE BURRITOS |
Title: Bean And Rice Burritos
Category: Mexican Beans Rice
Serves: 2
Ingredients:
| 28.00 | oz | Water-packed pinto beans | | | -- drained and rinsed | | 1.00 | c | Cooked brown rice; -OR- | | | - up to double this amount | | 1.00 | ds | Chili powder | | 1.00 | ds | Garlic powder | | 1.00 | ds | Cumin | | 0.75 | c | Water | | 6.00 | | Tortillas | | --------- | TOPPINGS --------- | | 1.00 | | Head iceberg lettuce | | | -- chopped and dried | | 1.00 | bn | Scallions; chopped | | 1.00 | | Ripe tomato; chopped | | | Mexican salsa | | --------- | TOPPINGS --------- |
Instructions:
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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