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Title: Bean & Rice Burritos #2
Categories: Ethnic Pasta Vegetable Vegetarian
Yield: 2 Servings

28ozWater-packed pinto beans - drained
1cCooked brown rice; -or- up to double this a
1dsChili powder
1dsGarlic powder
1dsCumin
3/4cWater
6 Tortillas
TOPPINGS
1 Head iceberg lettuce - chopped and
1bnScallions; chopped
1 Ripe tomato; chopped
1 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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