Bean and Rice Burritos
1 28 ounce can water-packed pinto beans, drained and rinsed
1-2 cups cooked brown rice
dash each: chili powder, garlic powder,
3/4 cup water
1 head iceberg lettuce, chopped and dried
1 bunch scallions, chopped
1 ripe tomato, chopped
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
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.