---------- Recipe via Meal-Master (tm) v8.01
       Title: Bean And Rice Burritos
  Categories: Veg-cook, Sept.
       Yield: 2 servings
   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
   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: ucismas@issc.unocal.com (Melyssa S.).  rfvc Digest V94 Issue #206,
   Sept. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
   using MMCONV.