Corn, black bean and rice burritos
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Cooked rice; *see note |
| 16 | ounces | Canned black beans; rinsed and drained |
| 15 | ounces | Canned whole kernel corn; drained |
| 4 | ounces | Canned chopped mild green chiles; drained |
| ⅔ | cup | Shredded Monterey Jack or Cheddar cheese |
| ¼ | cup | Chopped fresh cilantro |
| 8 | Flour tortillas; (6 to 7-inch) | |
| 12 | ounces | Mild salsa; fatfree (one jar) |
Directions
1. Preheat oven to 425 degrees F. Prepare rice as label directs.
2. Meanwhile, in large bowl, combine black beans, corn, chiles, cheese, and cilantro.
3. When rice is done, stir into bean mixture. Spoon rounded ½ cup rice mixture along center of each tortilla. Spoon 1 tablespoon salsa on top of rice filling. Fold sides of tortilla over filling, overlapping slightly.
4. Spray 13" by 9" glass or ceramic baking dish with nonstick cooking spray. Place burritos, seam-side down, in dish. Spoon any remaining rice mixture in a row down center of burritos; top rice with remaining salsa.
Cover loosely with foil and bake 15 minutes.
Each serving: About 525 calories, 24 g protein, 98 g carbohydrate, 9 g total fat (4 g saturated), 17 mg cholesterol, 1470 mg sodium.
Copyright © 1995 The Hearst Corporation; all rights reserved Notes: While these burritos are baking, make a salad of sliced cucumbers tossed with Honey-Lime Vinaigrette (see recipe). Work Time: 15 minutes; Total Time: 30 minutes. *RICE: ¼ 14-ounce package precooked long-grain rice (1 boil-in-bag) Measures for canned goods are approximate because cans vary.
Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 26, 1998