Side Pannel
Bean and Rice Burritos
Ingredients List
- 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
Directions
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.
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.
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