28 oz 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 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.