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| Black Bean And Corn Burritos From Lhj Recipe |
Category: Beans
Rating:
N/A
Servings: 4
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Ingredients
2 teaspoon vegetable oil
1 cup finely chopped onions
1 red pepper; diced
2 teaspoon minced garlic
2 teaspoon chili powder
1 teaspoon cumin
1/2 cup long-grain rice
1 cup water
1 teaspoon salt
1/4 teaspoon oregano
19 oz black beans; drained and rinsed
10 oz frozen whole kernel corn
1 cup diced tomato
1/3 cup chopped green onions
4 burrito-size flour tortillas (9 inc; h), heated
1 salsa; optional
Cooking 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 1 1/2 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 http://www.lhj.com
beans
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