2 cups dry pinto beans,
2 cups chopped onion
2-3 tbsp shoyu
kidney beans, or black beans, soaked
2 cups chopped lettuce
3 tsp. chili powder
2 cups cooked medium grain brown rice
1 cup chopped tomatoes
1 tsp salt
10 corn tortillas salsa
1/8 tsp. cayenne
Juice of one lime
2 tbsp. olive oil
several dashes kelp

Cook the beans and add the onion during the last 20 minutes, or sauté the onion separately in a the olive oil for added flavor. Drain the beans and save the cooking liquid. While the beans are still hot, mix in the seasonings to balance the flavors. Mash most of the beans with a masher, fork, or food processor. *** a little of the reserved cooking liquid to bring the beans to a thick, but spreadable consistency. Leave some beans whole in the mixture, for varied texture. (Save extra liquid for soups and sauces. It may be frozen.)
Heat the tortillas for 10 seconds each on a hot ungreased griddle or in a frying pan. Put a few spoons of beans in the lower center of each tortilla, along with a few spoons of rice. Add lettuce, tomatoes, avocado, 1/8 tsp. of lime juice, and salsa. Fold one side of the tortilla across the mixture, then the bottom, then the other side.

Nutrition Analysis per serving (1/10 recipe):

Diet Direction: Balancing (66% carb, 14% protein, 20% fat. To make the recipe cleansing cook the onions with the beans with no olive oil added (76% carb, 15% protein 9% fat). To make the recipe building add 1 cup of beans, 5 cups lightly fried tofu, and 2 sliced avocadoes (42% carb, 24% protein, 36% fat)

Ingredients:

Pinto Beans are popular in Mexico and southwestern United States and have been used for a long time in Latin America. They are high in fiber, calcium, iron, phosphorus, and potassium, selenium, and folate. They also contain a fair amount of B-complex vitamins. They are high in protein, but must by complemented with grains, dairy, nuts, or seeds to create a complete protein. Simply combining pinto beans and a corn tortilla is an easy way to achieve this.

Brown Rice has been used for at least 5000 years all over the world. It is popular in Asia. Along with being high in nutrition, it is a sustainable crop to grow. There are rice paddies that have been continuously farmed for over 2000 years! Brown rice is hypoallergenic, high in fiber, phosphorus, potassium, B vitamins, selenium, manganese and magnesium. It is purported to prevent cancer, help manage diabetes, decrease weight, and lower cholesterol.