Black Bean and Corn Burritos From Lhj

Title:
Black Bean and Corn Burritos From Lhj

Yield:
4 Servings

Categories:
Beans




Ingredients:





     2 ts Vegetable oil


     1 c  Finely chopped onions


     1    Red pepper; diced


     2 ts Minced garlic


     2 ts Chili powder


     1 ts Cumin


   1/2 c  Long-grain rice


     1 c  Water


     1 ts Salt


   1/4 ts Oregano


    19 oz Black beans; drained and


          -rinsed


    10 oz Frozen whole kernel corn


     1 c  Diced tomato


   1/3 c  Chopped green onions


     4    Burrito-size flour tortillas


          -(9 inch); heated


          Salsa; optional






 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


 


 Posted to MC-Recipe Digest V1 #977 by "abprice@wf.net" 
on


 Jan 1, 1998