Bean & Rice Burritos

Ingredients

800 ml water-packed pinto beans
1 gr brown rice
180 ml water
6 tortillas

Instructions

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.