Bean & Rice Burritos

Marc · 09-18-2007, 02:33 PM

Recipe Name: BEAN & RICE BURRITOS
Category: MAIN DISH
Serves: 10

1 can Pinto beans, 16 oz waterpak
1 Cup Brown rice; cooked
1/2 Cup Onions; frozen, chopped
1/2 Cup Gr. peppers; frozen, chopped
1/2 Cup Corn; frozen
Each Chili powder; dash
Each Cumin; dash
Each Garlic powder; dash
3/4 Cup Water
Each Salsa, oil-free, low sodium
10 Each Tortillas, whole wheat
****** OPTIONAL TOPPINGS
Each Lettuce, chopped
1 bn Scallions; chopped
1 Each Tomato; chopped

Saute the frozen onions and green peppers in a few tablespoons of water in a skillet. Drain and rinse the beans and place in a skillet and mash with a potato masher. Add the cooked rice, corn, spices and water. Heat 5 to 10 minutes until most of water is absorbed, stirring occasionally.

Heat the tortillas quickly (just to soften) in a preheated skillet, a toaster oven, or a microwave. Place a line of bean mixture down the middle of each tortilla, add a teaspoon of salsa and any of the other toppings as desired. Fold up 1/2 inch on each side, tuck in the top edge and roll into a burrito. Serve immediately, topped with additional salsa if desired.

The leftover bean mixture can be kept in the refrigerator and reheated in the microwave prior to assembly.

The bean mixture can be adapted by changing the kind of beans (try kidney beans) or omitting the corn, or adding your favorite ingredient. I got more servings out of the recipe than the book got out of the original recipe, so I guess I put less mixture on each tortilla.

09-18-2007, 02:33 PM	#1 (permalink)
Marc Administrator GCB Senior Citizen Join Date: Dec 2004 Location: The hearts of women everywhere. Age: 28 Posts: 2,676 Rep Power: 46	Bean & Rice Burritos Recipe Name: BEAN & RICE BURRITOS Category: MAIN DISH Serves: 10 1 can Pinto beans, 16 oz waterpak 1 Cup Brown rice; cooked 1/2 Cup Onions; frozen, chopped 1/2 Cup Gr. peppers; frozen, chopped 1/2 Cup Corn; frozen Each Chili powder; dash Each Cumin; dash Each Garlic powder; dash 3/4 Cup Water Each Salsa, oil-free, low sodium 10 Each Tortillas, whole wheat ****** OPTIONAL TOPPINGS Each Lettuce, chopped 1 bn Scallions; chopped 1 Each Tomato; chopped Saute the frozen onions and green peppers in a few tablespoons of water in a skillet. Drain and rinse the beans and place in a skillet and mash with a potato masher. Add the cooked rice, corn, spices and water. Heat 5 to 10 minutes until most of water is absorbed, stirring occasionally. Heat the tortillas quickly (just to soften) in a preheated skillet, a toaster oven, or a microwave. Place a line of bean mixture down the middle of each tortilla, add a teaspoon of salsa and any of the other toppings as desired. Fold up 1/2 inch on each side, tuck in the top edge and roll into a burrito. Serve immediately, topped with additional salsa if desired. The leftover bean mixture can be kept in the refrigerator and reheated in the microwave prior to assembly. The bean mixture can be adapted by changing the kind of beans (try kidney beans) or omitting the corn, or adding your favorite ingredient. I got more servings out of the recipe than the book got out of the original recipe, so I guess I put less mixture on each tortilla. __________________ GCB Myspace Need Guitar Tabs? Need Song Lyrics?