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Recipe: Bean & Rice Burritos
Similar Categories: Bean, Rice, Burritos
Bean And Rice Burritos
28 oz Water-packed pinto beans -- drained and 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 ---------
TOPPINGS ---------
1 Head iceberg lettuce -- chopped and drained
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.
28 oz Water-packed pinto beans -- drained and 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 ---------
TOPPINGS ---------
1 Head iceberg lettuce -- chopped and drained
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.
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