Bean and Rice Burritos

45 minutes Prep: 30 minutes Cook: 15 minutes

102 calories per serving view nutrition facts

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1	can	pinto beans	16 oz waterpak
1	cup	rice, brown	cooked
1/2	cup	onions	frozen, chopped
1/2	cup	green bell peppers	frozen, chopped
1/2	cup	corn	frozen
1	dash	chili powder
1	dash	cumin
1	dash	garlic powder
3/4	cup	water
1	x	salsa	oilfree, low sodium
10	each	flour tortillas, whole wheat

Optional toppings
1	x	lettuce	chopped
1	bunch	scallions, spring or green onions	chopped
1	each	tomato	chopped

Saute the frozen onions and green peppers in a few tablespoons of water in a skillet.

Drain and rinse the beans and place in a skillet and mash with a potato masher.

Add the cooked rice, corn, spices and water.

Heat 5 to 10 minutes until most of water is absorbed, stirring occasionally.

Heat the tortillas quickly (just to soften) in a preheated skillet, a toaster oven, or a microwave.

Place a line of bean mixture down the middle of each tortilla, add a teaspoon of salsa and any of the other toppings as desired.

Fold up 1/2 inch on each side, tuck in the top edge and roll into a burrito.

Serve immediately, topped with additional salsa if desired.

The leftover bean mixture can be kept in the refrigerator and reheated in the microwave prior to assembly.

The bean mixture can be adapted by changing the kind of beans (try kidney beans) or omitting the corn, or adding your favorite ingredient.

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Serving Size 72g

Amount per Serving

Calories 102 8% of calories from fat