Bean & Rice Burritos
Yield
3 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28 | ounces |
pinto beans
drained and rinsed |
|
| 1 | cup |
rice
brown, cooked, up to double this amount |
|
| 1 | dash |
chili powder
|
*
|
| 1 | dash |
garlic powder
|
*
|
| 1 | dash |
cumin
|
*
|
| ¾ | cup |
water
|
|
| 6 | each |
flour tortillas (10-inch)
|
*
|
| Toppings | |||
| 1 | x |
iceberg lettuce
chopped and dried |
*
|
| 5 | each |
scallions, spring or green onions
chopped |
|
| 1 | each |
tomatoes
chopped |
|
| 1 | x |
salsa
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 809.2 | ml/g |
pinto beans
drained and rinsed |
|
| 237 | ml |
rice
brown, cooked, up to double this amount |
|
| 1 | dash |
chili powder
|
*
|
| 1 | dash |
garlic powder
|
*
|
| 1 | dash |
cumin
|
*
|
| 177 | ml |
water
|
|
| 6 | each |
flour tortillas (10-inch)
|
*
|
| Toppings | |||
| 1 | x |
iceberg lettuce
chopped and dried |
*
|
| 5 | each |
scallions, spring or green onions
chopped |
|
| 1 | each |
tomatoes
chopped |
|
| 1 | x |
salsa
|
*
|
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.
