28 oz Water-packed pinto beans
— drained and rinsed 1 c Cooked brown rice; -OR-
– up to double this amount 1 ds Chili powder
1 ds Garlic powder
1 ds Cumin
3/4 c Water
6 Tortillas
———————————-TOPPINGS———————————- 1 Head iceberg lettuce
— chopped and dried 1 bn 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. These are taken from “The McDougall Plan” and “The McDougall Program”. From: Amelia L. Carlson <ACARLSON@HPDBLPY.CUP.HP.COM>Servings: 2-3