McDougall Bean and Rice Burritos

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* Exported from MasterCook II *

 

Bean And Rice Burritos

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Mcdougall Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

Chili powder -- dash

Cumin -- dash

Garlic powder -- dash

3/4 cup Water

Salsa, oil-free -- low sodium

10 Tortillas -- whole wheat

-----OPTIONAL TOPPINGS-----

Lettuce -- chopped

1 bn Scallions -- chopped

1 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.

 

From the recipe file of Val Rowe (adapted from _The McDougall Program_ MM

6/12/93

 

 

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