Try this Corn, Black Bean and Rice Burritos recipe, or contribute your own.
Suggest a better description1. 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 1/2 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: 1/4 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
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Serving Size: 1 Serving (381g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 5 | ||
Calories from Fat: 1 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.2mg | 0 % | |
Potassium 104.2mg | 3 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 0.2g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5
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