| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Veg-cook, Sept., Fatfree | 2 | Servings |
INGREDIENTS
| 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 | |
| 1 | Head iceberg lettuce; chopped and dried | |
| 1 | bn | Scallions; chopped |
| 1 | Ripe tomato; chopped | |
| Mexican salsa |
INSTRUCTIONS
TOPPINGS 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
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