Black Bean and Corn Burritos From Lhj

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2 ts Vegetable oil
1 c Water
4 Burrito-size flour tortillas
10 oz Frozen whole kernel corn
1/2 c Long-grain rice
1 c Diced tomato
Salsa; optional
1/4 ts Oregano
1 Red pepper; diced
1 ts Cumin
19 oz Black beans; drained and
2 ts Chili powder
1 c Finely chopped onions
2 ts Garlic; minced
1/3 c Green Onions; chopped
1 ts Salt

Original recipe makes 4 Servings



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 Posted to MC-Recipe Digest V1 #977 by "" on Jan 1, 1998

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