Black bean and corn burritos from lhj
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Vegetable oil |
| 1 | cup | Finely chopped onions |
| 1 | Red pepper; diced | |
| 2 | teaspoons | Minced garlic |
| 2 | teaspoons | Chili powder |
| 1 | teaspoon | Cumin |
| ½ | cup | Long-grain rice |
| 1 | cup | Water |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Oregano |
| 19 | ounces | Black beans; drained and rinsed |
| 10 | ounces | Frozen whole kernel corn |
| 1 | cup | Diced tomato |
| ⅓ | cup | Chopped green onions |
| 4 | Burrito-size flour tortillas (9 inch); heated | |
| Salsa; optional | ||
Directions
1. Heat oil in large saucepan over medium heat. Add onions and red pepper.
Cover and cook, stirring occasionally, 5 minutes. Stir in garlic, chili powder and cumin, then rice. Add water, salt and oregano; bring to boil.
Cover and simmer 15 minutes. Stir in beans and corn; cook 5 minutes more.
Stir in tomato and green onions and heat through.
2. Spread 1½ cups vegetable mixture in center of each tortilla. Fold in two sides and roll up. Serve with prepared salsa, if desired.
Prep Time: 30 minutes Cooking Time: 27 minutes Degree of Difficulty: Easy Low-fat
(C) Copyright 1997, Meredith Corporation, All Rights Reserved Busted by Barb, Possum Kingdom Lake NOTES : Wednesday, December 03, 1997 11:18 AM A tasty vegetarian bean-corn-and-rice take on the Mexican classic (believe us, you won't miss the meat). To make these burritos, the tortilla shells are dinner-plate size, which, when properly folded with the bean-and-rice mixture in the center, encloses the ingredients in a neat package.
Recipe by: LHJ ONLINE
Posted to MC-Recipe Digest V1 #977 by "abprice@..." <abprice@...> on Jan 1, 1998