28 oz Water-packed pinto beans
-- drained and rinsed
1 cup Cooked brown rice, -OR-
- up to double this amount
1 dash Chili powder
1 dash Garlic powder
1 dash Cumin
3/4 cup Water
6 Tortillas
TOPPINGS
1 Head iceberg lettuce
-- chopped and dried
1 bunch Scallions, chopped
1 Ripe tomato, chopped
Mexican salsa
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"