| |
|
Ingredients:
1 none
Instructions:
Filling: 1 28 ounce can water-packed pinto beans, drained and rinsed,
1-2 cups cooked brown rice, dash each: chili powder, garlic powder,
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
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.
Servings: 2
What do snowmen eat for breakfast? Snowflakes. Unknown
More information:
Open Directory:
Special Diets
Mexico
Yahoo:
Mexican Food & Drink
Mexican
Recipes
Bean & Rice Burritos (Rfvc) Recipe brought to you by Mexican Recipes To-Go
