Bean and Rice Burrito

      1 cn Pinto beans, 16 oz waterpak
      1 c  Brown rice; cooked
    1/2 c  Onions; frozen, chopped
    1/2 c  Gr. peppers; frozen, chopped
    1/2 c  Corn; frozen
           Chili powder; dash
           Cumin; dash
           Garlic powder; dash
    3/4 c  Water
           Salsa, oil-free, low sodium
     10    Tortillas, whole wheat
           Lettuce, chopped
      1 bn Scallions; chopped
      1    Tomato; chopped
 
  Saute the frozen onions and green peppers in a few tablespoons of water in
  a skillet.  Drain and rinse the beans and place in a skillet and mash with
  a potato masher. Add the cooked rice, corn, spices and water. Heat 5 to 10
  minutes until most of water is absorbed, stirring occasionally.
 
  Heat the tortillas quickly (just to soften) in a preheated skillet, a
  toaster oven, or a microwave. Place a line of bean mixture down the middle
  of each tortilla, add a teaspoon of salsa and any of the other toppings as
  desired.  Fold up 1/2 inch on each side, tuck in the top edge and roll into
  a burrito.  Serve immediately, topped with additional salsa if desired.
 
  The leftover bean mixture can be kept in the refrigerator and reheated in
  the microwave prior to assembly.