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How To make Bean and Rice Burritos

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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 dried 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. These are taken from "The McDougall Plan" and "The McDougall Program". From: Amelia L. Carlson Servings: 2-3

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