*  Exported from  MasterCook  *
 
                           BEAN AND RICE BURRITOS
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Main Dish                        Low-Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   28       oz           Water-packed pinto beans
                         -- drained and rinsed
    1       c            Cooked brown rice -- -OR-
                         - up to double this amount
    1       d            Chili powder
    1       d            Garlic powder
    1       d            Cumin
      3/4   c            Water
    6                    Tortillas
                         -----TOPPINGS-----
    1                    Head iceberg lettuce
                         -- chopped and dried
    1       bn           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.
   
   These are taken from “The McDougall Plan” and “The
   McDougall Program”. From: Amelia L. Carlson
   <acarlson@hpdblpy.cup.hp.com>
   
   Servings: 2-3
  
 
 
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