🫙 From the Spice Rack
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
mexicansideeasy
Ingredients6 items
Ingredients
- 28ozwater-packed pinto beans
- 1ds garlic powder
- 1ds cumin
- 3/4c water
- 6tortillas
- 1ripe tomato; chopped
Directions
- 1
28 oz Water-packed pinto beans -- drained and rinsed 1 c Cooked brown rice
- 2
OR- - up to double this amount 1 ds Chili powder 1 ds Garlic powder 1 ds Cumin 3/4 c Water 6 Tortillas ----------------------------------TOP
- 3
chopped 1 Ripe tomato
- 4
chopped Mexican salsa Place the beans in a saucepan and mash with a potato masher
- 5
Add the cooked rice, spices, and water
- 6
Heat 5 to 10 minutes
- 7
Meanwhile, prepare the vegetables
- 8
Heat the tortillas quickly (just to soften) in a preheated skillet, toaster oven, or microwave