Bean And Rice Burritos
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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
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 desiredPlease login or register to addyour comments on this recipe. Add to favorites Like this recipe? Click here for more great recipe sites (Opens in a new window)
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