---------- Recipe via Meal-Master (tm) v8.01

     Title: Bean And Rice Burritos
Categories: Veg-cook, Sept.
     Yield: 2 servings

          None

 Filling:
 1 28 ounce can water-packed pinto beans, drained and rinsed,
 1-2 cups cooked brown rice,
 dash each: chili powder, garlic powder, 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

 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.

 From: [email protected] (Melyssa S.).  rfvc Digest V94 Issue #206,
 Sept. 24, 1994. Formatted by Sue Smith, S.Smith34, [email protected]
 using MMCONV.

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