Bean & Rice Burritos Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
28 ounce: Water-packed pinto beans, drained and rinsed
1 cup: Cooked brown rice, -OR- up to double this amount
1 dash: Chili powder,
1 dash: Garlic powder,
1 dash: Cumin,
3/4 cup: Water,
6: Tortillas,
TOPPINGS
1 Head: iceberg lettuce, chopped and dried
1 bunch: Scallions, chopped
1: Ripe tomato, chopped
Mexican salsa,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp