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Ingredients
- 1 can (28-ounce) water-packed pinto beans, liquid removed, rinsed
- 1 c. Cooked brown rice, or possibly up to double this amount
- 1 dsh Chili pwdr
- 1 dsh Garlic pwdr
- 1 dsh Cumin
- 3/4 c. Water
- 6 x Tortillas
- 1 head iceberg lettuce, minced and dry
- 1 bn Scallions, minced
- 1 x Ripe tomato, minced Mexican salsa
Directions
- Place the beans in a saucepan and mash with a potato masher. Add in the cooked rice, spices, and water. Heat 5 - 10 min. Meanwhile, prepare the vegetables. Heat the tortillas quickly (just to soften) in a preheated skillet, toaster oven, or possibly microwave. Place a line of bean mix 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 you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 2 servings | |
| Calories 139 | |
| Calories from Fat 11 | 8% |
| Total Fat 1.28g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31mg | 1% |
| Potassium 266mg | 8% |
| Total Carbs 28.96g | 8% |
| Dietary Fiber 3.7g | 12% |
| Sugars 2.43g | 2% |
| Protein 4.01g | 6% |
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