| 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)
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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