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