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Bean & Rice Burritos

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Recipe

 

Yield

3 servings

Prep

10 min

Cook

10 min

Ready

20 min
Low 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
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1 cup rice
brown, cooked, up to double this amount
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1 dash chili powder
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1 dash garlic powder
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1 dash cumin
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¾ cup water
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6 each flour tortillas (10-inch)
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Toppings
1 x iceberg lettuce
chopped and dried
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5 each scallions, spring or green onions
chopped
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1 each tomatoes
chopped
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1 x salsa
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Ingredients

Amount Measure Ingredient Features
809.2 ml/g pinto beans
drained and rinsed
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237 ml rice
brown, cooked, up to double this amount
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1 dash chili powder
* Camera
1 dash garlic powder
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1 dash cumin
* Camera
177 ml water
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6 each flour tortillas (10-inch)
* Camera
Toppings
1 x iceberg lettuce
chopped and dried
* Camera
5 each scallions, spring or green onions
chopped
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1 each tomatoes
chopped
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1 x salsa
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 467g (16.5 oz)
Amount per Serving
Calories 4815% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 835mg 35%
Total Carbohydrate 32g 32%
Dietary Fiber 15g 59%
Sugars g
Protein 38g
Vitamin A 12% Vitamin C 21%
Calcium 16% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
 

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