Filling: 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

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.

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