Try this Black Bean and Corn Burritos From Lhj recipe, or contribute your own.
Suggest a better description1. 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 "abprice@wf.net"
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 211 | ||
Calories from Fat: 25 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.5mg | 1 % | |
Potassium 419.9mg | 11 % | |
Total Carbohydrate 44.2g | 13 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 40.2g | ||
Protein 5.4g | 8 % | |
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: 211
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