Black Bean and Corn Burritos From Lhj
Try this Black Bean and Corn Burritos From Lhj recipe, or contribute your own. "Corn" and "Beans" are two of the tags cooks chose for Black Bean and Corn Burritos From Lhj.
Yield: 4 Servings Ready in 1 hours
favorite of 0 people 2 people want to try
|2 tsVegetable oil|
|4 Burrito-size flour tortillas|
|10 ozFrozen whole kernel corn|
|1/2 cLong-grain rice|
|1 cDiced tomato|
|1 Red pepper; diced|
|19 ozBlack beans; drained and|
|2 tsChili powder|
|1 cFinely chopped onions|
|2 tsGarlic; minced|
|1/3 cGreen Onions; chopped|
Black Bean and Corn Burritos From Lhj Preparation
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 wont 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 "firstname.lastname@example.org"
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