Cook rice according to package directions. Set aside. Wrap tortillas in aluminum foil and place in a 200-degree oven to warm. Combine beans, bean liquid, garlic, tomato, onion, chili powder and cumin in a saucepan; simmer until tomato begins to soften, about 5 minutes. Remove tortillas from oven. Place a heaping tablespoon of rice and 1 to 2 tablespoons of bean mixture in a warm tortilla. Garnish with green onions and salsa, and roll up like a burrito. Makes 12 burritos. Per burrito: 185 cal., 6g prot.; 3 g fat; 35 g. carb.; 0 chol.; 158 mg sod.
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|Serving Size: 1 Serving (5944g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 4075 (22%)|
|Amt Per Serving||% DV|
|Total Fat 452.7g||604 %|
|Saturated Fat 110.2g||551 %|
|Monounsaturated Fat 227.5g|
|Polyunsanturated Fat 92.5g|
|Cholesterol 0mg||0 %|
|Sodium 37150.1mg||1281 %|
|Potassium 9113.9mg||240 %|
|Total Carbohydrate 3000.9g||883 %|
|Dietary Fiber 181.4g||726 %|
|Sugars, other 2819.5g|
|Protein 484.5g||692 %|
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Calories per serving: 18231
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