Ingredients Jump to Instructions ↓

  1. 28 oz Water-packed pinto beans

  2. -- drained and rinsed 1 c Cooked brown rice; -OR-

  3. - up to double this amount 1 ds Chili powder

  4. 1 ds Garlic powder

  5. 1 ds Cumin

  6. 3/4 c Water

  7. 6 Tortillas

  8. --TOPPINGS--

  9. 1 Head iceberg lettuce

  10. -- chopped and dried 1 bn Scallions; chopped

  11. 1 Ripe tomato; chopped

  12. 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<

  13. This e-mail address is being protected from spambots. You need JavaScript enabled to view it >Servings: 2-3


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