| 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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