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

28	oz	Water-packed pinto beans - drained
1	c	Cooked brown rice; -or- up to double this a
1	ds	Chili powder
1	ds	Garlic powder
1	ds	Cumin
3/4	c	Water
6		Tortillas
TOPPINGS
1		Head iceberg lettuce - chopped and
1	bn	Scallions; 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

previous

next