Bean and Rice Burritos

Title: Bean and Rice Burritos
Categories: Veg-cook, Sept., Fatfree
Yield: 2 Servings

1 cn (28-oz) water-packed pinto
-beans, drained, rinsed
1 c Cooked brown rice; or up to
-double this amount
1 ds Chili powder
1 ds Garlic powder
1 ds 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.

From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #206,
Sept. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip