| Bean and Rice Burritos
1 can (28-oz) water-packed pinto beans
1 cup of cooked brown rice
1 dash of chili powder
1 dash of garlic powder
1 dash of cumin
3/4 cup of water
6 Tortillas
Topping:
1 Head iceberg lettuce, torn, shredded, etc
1 bunch of scallions, chopped
1 Ripe tomato, chopped
Mexican salsa |
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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. |
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