Recipe: BEAN AND RICE BURRITOS

Title: Bean and Rice Burritos
Categories: Mexican, Beans, Rice/grains
Yield: 2 servings

28 oz Water-packed pinto beans 1 ds Garlic powder
-- drained and rinsed 1 ds Cumin
1 c Cooked brown rice; -OR- 3/4 c Water
- up to double this amount 6 Tortillas
1 ds Chili powder

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1 Head iceberg lettuce 1 Ripe tomato; chopped
-- chopped and dried Mexican salsa
1 bn Scallions; chopped

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 <acarlson@hpdblpy.cup.hp.com>

Servings: 2-3