Bean & Rice Burritos Recipe

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Ready in: < 30 minutes
recipe difficulty 2/5

Difficulty: 2 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1 can (28 oz size) Water-packed pinto beans -- drained and rinsed
1 cup Cooked brown rice
1 dash Chili powder
1 dash Garlic powder
1 dash Cumin
3/4 cup Water
6 Tortillas
***TOPPINGS***
1 Head iceberg lettuce -- chopped and drained
1 bunch Scallions; chopped
1 Ripe tomato; chopped
Mexican salsa

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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.

This recipe from CDKitchen for Bean & Rice Burritos serves/makes 6