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Recipe CATEGORY 65
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| ID | 65 |
| TITLE | Bean And Rice Burritos |
| CATEGORY | Special Diets |
| SUBCATEGORY | Vegetarian |
| DESCRIPTION | 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 | 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 |
| VOTE | 50 |
| RATE |
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