INGREDIENTS

INSTRUCTIONS

Saute the frozen onions and green peppers in a few tablespoons of
water in a skillet.  Drain and rinse the beans and place in a skillet
and mash with a potato masher. Add the cooked rice, corn, spices and
water. Heat 5 to 10 minutes until most of water is absorbed, stirring
occasionally.  Heat the tortillas quickly (just to soften) in a
preheated skillet, a  toaster oven, or a microwave. Place a line of
bean mixture down the  middle of each tortilla, add a teaspoon of salsa
and any of the other  toppings as desired.  Fold up 1/2 inch on each
side, tuck in the top  edge and roll into a burrito.  Serve
immediately, topped with  additional salsa if desired.  The leftover
bean mixture can be kept in the refrigerator and  reheated in the
microwave prior to assembly.  The bean mixture can be adapted by
changing the kind of beans (try  kidney beans) or omitting the corn, or
adding your favorite  ingredient. I got more servings out of the recipe
than the book got  out of the original recipe, so I guess I put less
mixture on each  tortilla.  From the recipe file of Val Rowe (adapted
from The McDougall Program  MM 6/12/93 From the collection of Sue
Smith, S.Smith34, Uploaded June  16, 1994  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 108
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 89.9mg
Potassium: 124.7mg
Carbohydrates: 25.4g
Fiber: 2.1g
Sugar: 2g
Protein: 1.8g