Bean and Rice Burritos

quick and easy Mexican style Burritos

25 minutes Prep: 15 minutes Cook: 10 minutes

355 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

28	ounces	pinto beans	drained and rinsed
1-2	cups	rice	brown, cooked
1	dash	chili powder
1	dash	garlic powder
1	dash	cumin
3/4	cup	water
6	each	flour tortillas (10-inch)

Toppings
1	head	iceberg lettuce	and dried
1	bunch	scallions, spring or green onions	chopped
5	each	scallions, spring or green onions	chopped
1	x	salsa	mexican

Directions

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.

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Nutrition Facts

Serving Size 319g

Amount per Serving

Calories 355 5% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 624mg	26%
Total Carbohydrate 70.0g	23%
Dietary Fiber 11.0g	43%
Sugars 1.0g
Protein 14.0g	28%

Vitamin A	4%		Vitamin C	9%
Calcium	12%		Iron	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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