Bean and Rice Burritos

Filling:
1 28 ounce can water-packed pinto beans, drained and rinsed
1-2 cups cooked brown rice
dash each: chili powder, garlic powder,
cumin
3/4 cup water

6 tortillas

Toppings:
1 head iceberg lettuce, chopped and dried
1 bunch scallions, chopped
1 ripe tomato, chopped
Mexican salsa

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.

Servings: 2