|
| Home
-> [Beans, Central American, Cereals, Mexican, North American, Rice & Grains, South American] -> [Bean and rice burritos Recipe] |
| |
| |
Bean and rice burritos
|
| Artist: |
_ |
| Categories: |
Beans, Central American, Cereals, Mexican, North American, Rice & Grains, South American |
| Yield: |
2 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 28
| oz | Water-packed pinto beans | | | -- drained and rinsed | | 1
| cup | Cooked brown rice, -OR- | | | - up to double this amount | | 1
| dash | Chili powder | | 1
| dash | Garlic powder | | 1
| dash | Cumin | | 3/4
| cup | Water | | 6
| | Tortillas | | | TOPPINGS | | 1
| | Head iceberg lettuce | | | -- chopped and dried | | 1
| bunch | Scallions, chopped | | 1
| | Ripe tomato, chopped | | | Mexican salsa |
|
Procedures:
| 1 | Place the beans in a saucepan and mash with a potato masher. | | 2 | Add the cooked rice, spices, and water. | | 3 | Heat 5 to 10 minutes. | | 4 | Meanwhile, prepare the vegetables. | | 5 | Heat the tortillas quickly (just to soften) in a preheated skillet, toaster oven, or microwave. | | 6 | Place a line of bean mixture down the middle of each tortilla. | | 7 | Top with lettuce, scallions, tomato, and salsa. | | 8 | Tuck in the top and bottom edges, roll into a burrito, and serve immediately, topped with additional salsa if desired. | | 9 | These are taken from "the mcdougall plan" and "the mcdougall program" |
|
|
|
| |
| |
| |
|
|
|
|
|
|