Bean & Rice Burritos

28 Ounce 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

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>
Home Cookin 4.8 Chapter: Beef
Servings: 2-3