Bean & Rice Burritos (Rfvc)
None Filling: 1 28 ounce can water-packed pinto beans, drained and rinsed, 1-2 cups cooked brown rice, dash each: chili powder, garlic powder, cumin; 3/4 cup water, 6 tortillas Top...
Ingredients
- garlic, approx
- tomato, approx
- potato, approx
- rice, approx
- water, approx
Directions
- 1
None Filling: 1 28 ounce can water-packed pinto beans, drained and rinsed, 1-2 cups cooked brown rice, dash each: chili powder, garlic powde
- 2
3/4 cup water, 6 tortillas Toppings: 1 head iceberg lettuce, chopped and dried, 1 bunch scallions, chopped, 1 ripe tomato, chopped, Mexican
- 3
Add the cooked rice, spices, and water
- 4
Heat 5 to 10 minutes
- 5
Meanwhile, prepare the vegetables
- 6
Heat the tortillas quickly (just to soften) in a preheated skillet, toaster oven, or microwave
- 7
Place a line of bean mixture down the middle of each tortilla
- 8
Top with lettuce, scallions, tomato, and salsa