Recipe#12495

Title: Bean Burrito 09

rec.food.recipes archive

Yield: 10 servings
 16 oz can pinto beans
 1 c brown rice, cooked
 1/2 c onions, chopped
 1/2 c green peppers, chopped
 1/2 c corn 
 chili powder
 cumin
 garlic powder
 3/4 c water
 salsa
 tortillas
 lettuce, chopped
 1 bunch scallions, chopped
 1 tomato, chopped
 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.