Ingredients
- 28 oz Water-packed pinto beans
- drained and rinsed
- 1 c Cooked brown rice -- -OR-
- up to double this amount
- 1 d Chili powder
- 1 d Garlic powder
- 1 d Cumin
- 3/4 c Water
- 6 Tortillas
- TOPPINGS-----
- 1 Head iceberg lettuce
- chopped and dried
- 1 bn 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