Title: Black Bean & Rice Burritos
Categories: Ethnic Vegetarian
Yield: 6 Servings

1	c	Uncooked basmati or quick
1		Cooking brown rice
12		6-inch flour tortillas
16	oz	Canned cooked black beans -includin
1		Clove garlic, minced
1		Tomato, chopped
1/4	c	Chopped onion
1	ts	Chili powder or to taste
1/2	ts	Ground cumin or to taste
1		Chopped green onions and
1		Salsa for garnish

Cook rice according to package directions. Set aside. Wrap tortillas in aluminum foil and place in a 200-degree oven to warm. Combine beans, bean liquid, garlic, tomato, onion, chili powder and cumin in a saucepan; simmer until tomato begins to soften, about 5 minutes.

Remove tortillas from oven. Place a heaping tablespoon of rice and 1 to 2 tablespoons of bean mixture in a warm tortilla. Garnish with green onions and salsa, and roll up like a burrito. Makes 12 burritos.

Per burrito: 185 cal., 6g prot.; 3 g fat; 35 g. carb.; 0 chol.; 158 mg sod.

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