Garden burritos

Yield: 4 Servings

Measure Ingredient
1 can (16 oz.) black beans; rinsed and drained
1 can (16 oz.) whole kernel corn; drained
1 can (14 1/2 oz.) chili-style stewed tomatoes; drained
1 cup (4 oz.) shredded Cheddar cheese
8 Burrito-style flour tortillas
¼ cup Onion; finely chopped
¼ cup Sweet red pepper; finely chopped, (optional)
1 tablespoon (to taste) jalapeno pepper; finely chopped (optional) (up to 2)
1 tablespoon Chopped cilantro; (optional)

Recipe By : Quick 'n Easy Home Cooking Heat oven to 400. Mix beans, corn, tomatoes and cheese. Spoon on flour tortillas and sprinkle with onion, peppers and cilantro. Fold tortillas on 3 sides or as an enchilada. Bake in a shallow 3-quart baking dish for 8 minutes to heat tortillas and melt cheese until edges are lightly browned.

Serve with lettuce, sour cream and salsa on the side.

Posted to TNT Recipes Digest by gailk@... (Gail Kremser) on Mar 5, 98

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