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bean & rice burritos #2

  • 2servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, B3
MineralsCopper, Fluorine, Chromium, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 28 ounces Water-packed pinto beans - drained

  2. 1 cup Cooked brown rice; -or- up to double this a

  3. 1 dash Chili powder

  4. 1 dash Garlic powder

  5. 1 dash Cumin

  6. cup Water

  7. 6 Tortillas

  8. 1 Head iceberg lettuce - chopped and 1 bunch Scallions; chopped

  9. 1 Ripe tomato; chopped

  10. 1 Mexican salsa

Instructions Jump to Ingredients ↑

  1. TOPPINGS 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.

  2. These are taken from "The McDougall Plan" and "The McDougall Program".

  3. From: Amelia L. Carlson Servings: 2-3

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