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

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