Corn, Black Bean And Rice Burritos

It is wisdom to take occasional furlough. In the long run, we shall do more by sometimes doing less. On, on, on forever, without recreation, may suit spirits emancipated from this “heavy clay,” but while we are in this tabernacle, we must every now and then cry halt, and serve the Lord by holy inaction and consecrated leisure. Let no tender conscience doubt the lawfulness of going out of harness for a while, but learn from the experience of others the necessity and duty of taking timely rest.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Mexican	Mcrecipe, Mexican, Tortillas, Vegetarian	4	Servings

INGREDIENTS

4	oz	Cooked rice, *see note
16	oz	Canned black beans, rinsed
		and drained
15	oz	Canned whole kernel corn
		drained
4	oz	Canned chopped mild green
		chiles drained
2/3	c	Shredded Monterey Jack or
		Cheddar cheese
1/4	c	Chopped fresh cilantro
8		Flour tortillas, 6 to
		7-inch
12	oz	Mild salsa, fatfree one
		jar

INSTRUCTIONS

Preheat oven to 425 degrees F. Prepare rice as label directs.
Meanwhile, in large bowl, combine black beans, corn, chiles, cheese,
and cilantro. When rice is done, stir into bean mixture. Spoon  rounded
1/2 cup rice mixture along center of each tortilla. Spoon 1  tablespoon
salsa on top of rice filling. Fold sides of tortilla over  filling,
overlapping slightly. Spray 13" by 9" glass or ceramic  baking dish
with nonstick cooking spray. Place burritos, seam-side  down, in dish.
Spoon any remaining rice mixture in a row down center  of burritos; top
rice with remaining salsa. Cover loosely with foil  and bake 15
minutes.  Each serving: About 525 calories, 24 g protein, 98 g
carbohydrate, 9 g  total fat (4 g saturated), 17 mg cholesterol, 1470
mg sodium.  Copyright Â© 1995 The Hearst Corporation; all rights
reserved  Notes: While these burritos are baking, make a salad of
sliced  cucumbers tossed with Honey-Lime Vinaigrette (see recipe). Work
Time:  15 minutes; Total Time: 30 minutes. *RICE: 1/4 14-ounce package
precooked long-grain rice (1 boil-in-bag) Measures for canned goods
are approximate because cans vary.  Recipe by: Homearts Recipe Archive
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on  Feb
26, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 619 Calories From Fat: 145 Total Fat: 16.6g Cholesterol: 31.6mg Sodium: 1340.7mg Potassium: 1046.3mg Carbohydrates: 92.7g Fiber: 16.9g Sugar: 7.2g Protein: 29.6g