| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | Beans | 4 | Servings |
INGREDIENTS
| 2 | ts | Vegetable oil |
| 1 | c | Finely chopped onions |
| 1 | Red pepper; diced | |
| 2 | ts | Minced garlic |
| 2 | ts | Chili powder |
| 1 | ts | Cumin |
| 1/2 | c | Long-grain rice |
| 1 | c | Water |
| 1 | ts | Salt |
| 1/4 | ts | 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
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 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 "[email protected]" <[email protected]> on Jan 1, 1998
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