Recipe#12489
Title: Bean Burrito 03
From: ucismas@issc.unocal.com (Melyssa S.)Newsgroups: rec.food.veg.cooking,rec.food.recipes
Subject: VEGAN: Bean and Rice Burrito
Date: 23 Sep 1994 23:56:22 GMT
Message-ID: STSSRAM.94Sep23115843@valdez.st.unocal.com
Archive-Name: vegan/bean-rice-burrito
BEAN AND RICE BURRITOS
Servings: 2-328 ounce can water-packed pinto beans, drained and rinsed
1-2 cups cooked brown rice
dash chili powder
dash garlic powder
dash cumin
3/4 cup water
tortillas
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.