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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Vegetarian Beans 4 Servings

INGREDIENTS

2 t Vegetable oil
1 c Finely chopped onions
1 Red pepper, diced
2 t Minced garlic
2 t Chili powder
1 t Cumin
1/2 c Long-grain rice
1 c Water
1 t Salt
1/4 t 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

INSTRUCTIONS

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. 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"  <abprice@wf.net> on Jan 1, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 355
Calories From Fat: 37
Total Fat: 4.2g
Cholesterol: 0mg
Sodium: 1845.8mg
Potassium: 1229.4mg
Carbohydrates: 67.4g
Fiber: 18g
Sugar: 10.8g
Protein: 17.5g


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