Favorite Bean Burritos  

10 servings

• 2 cups dried pinto beans
• 1 cup mild chunky salsa
• 2 ripe chopped tomatoes
• 1 bunch scallions, chopped
• 1 cup alfalfa sprouts
• 2 cups shredded lettuce
• 1 to 2 cup cooked brown rice
•    Additional chunky salsa
• 10 whole wheat tortillas

Cook Pintos in Pressure Cooker in water about 30 minutes. Drain, reserving the cooking liquid. Mash the beans with a hand masher (or food processor). Add a little of the bean cooking liquid and the 1 cup of mild salsa, until the beans achieve a soft, moist consistency. (or use several cans of non-fat refried beans)

To serve, place all the ingredients in separate bowls, except the tortillas. Spread a line of beans down the center of a tortilla, spread some rice over the beans, if desired, then add some tomato, scallions, sprouts, and lettuce. Spoon a little of your favorite salsa over all of this, roll up the tortilla, and either place on a plate and eat with a fork/knife or pick it up and eat it using your fingers

Bon appetit!