Bean And Rice Burritos

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 Servings: 2-3