Bean & rice burritos
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Bean & rice burritos
  Rice    Burritos    Beans  
Last updated 6/12/2012 12:52:00 AM. Recipe ID 13683. Report a problem with this recipe.
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      Title: Bean & rice burritos
 Categories: Main dish
      Yield: 10 Servings
 
      1 cn Pinto beans, 16 oz waterpak
      1 c  Brown rice; cooked
    1/2 c  Onions; frozen, chopped
    1/2 c  Gr. peppers; frozen, chopped
    1/2 c  Corn; frozen
           Chili powder; dash
           Cumin; dash
           Garlic powder; dash
    3/4 c  Water
           Salsa, oil-free, low sodium
     10    Tortillas, whole wheat

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
           Lettuce, chopped
      1 bn 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.
  
  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
 




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Recipe ID 13683 (Apr 03, 2005)

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