---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Tex-mex, Main dish
       Yield: 6 servings
       1 c  Uncooked basmati or quick
            Cooking brown rice
      12    6-inch flour tortillas
      16 oz Canned cooked black beans
            --including bean liquid
       1    Clove garlic, minced
       1    Tomato, chopped
     1/4 c  Chopped onion
       1 ts Chili powder or to taste
     1/2 ts Ground cumin or to taste
            Chopped green onions and
            Salsa for garnish
    Cook rice according to package directions. Set aside.
    Wrap tortillas in aluminum foil and place in a
   200-degree oven to warm. Combine beans, bean liquid,
   garlic, tomato, onion, chili powder and cumin in a
   saucepan; simmer until tomato begins to soften, about
   5 minutes.
    Remove tortillas from oven. Place a heaping
   tablespoon of rice and 1 to 2 tablespoons of bean
   mixture in a warm tortilla. Garnish with green onions
   and salsa, and roll up like a burrito. Makes 12
    Per burrito: 185 cal., 6g prot.; 3 g fat; 35 g.
   carb.; 0 chol.; 158 mg sod.