Bean And Rice Burritos Recipe

• 1 can (28-ounce) water-packed pinto beans, liquid removed, rinsed
• 1 c. Cooked brown rice, or possibly up to double this amount
• 1 dsh Chili pwdr
• 1 dsh Garlic pwdr
• 1 dsh Cumin
• 3/4 c. Water
• 6 x Tortillas
• 1 head iceberg lettuce, minced and dry
• 1 bn Scallions, minced
• 1 x Ripe tomato, minced Mexican salsa

1. Place the beans in a saucepan and mash with a potato masher.
2. Add in the cooked rice, spices, and water.
3. Heat 5 - 10 min.
4. Meanwhile, prepare the vegetables.
5. Heat the tortillas quickly (just to soften) in a preheated skillet, toaster oven, or possibly microwave.
6. Place a line of bean mix down the middle of each tortilla.
7. Top with lettuce, scallions, tomato, and salsa.
8. Tuck in the top and bottom edges, roll into a burrito, and serve immediately, topped with additional salsa if you like.

water, brown rice, dsh chili pwdr, garlic, cumin, water, tortillas, scallions, tomato

Taken from cookeatshare.com/recipes/bean-and-rice-burritos-80896 (may not work)