Bean And 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
Tags
Beef