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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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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.
These are taken from "The McDougall Plan" and "The McDougall Program".
From: Amelia L. Carlson <acarlson@hpdblpy.cup.hp.com>
Servings: 2-3
| Ingredients:
28 Ounce(s) Water-packed pinto beans
1 Cup(s) Cooked brown rice; -OR- up to double this amount
1 Dash(s) Tortillas
1 Dash(s) Cn red kidney beans, drained
1 Dash(s) Hot Pepper Flakes
3/4 Cup(s) Chicken bouillon powder
1 Head iceberg lettuce
1 Bunch(s) Scallions; chopped
1 Ripe tomato; chopped |
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