Corn, Rice & Bean Burritos |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. Theyâre fast to fix and wonât put a dent in your wallet. âSharon W. Bickett, Chester, South Carolina Ingredients:
1-1/3 cups fresh or frozen corn, thawed |
1 medium onion, chopped |
1 medium green pepper, sliced |
1 tablespoon canola oil |
2 garlic cloves, minced |
1-1/2 teaspoons chili powder |
1/2 teaspoon ground cumin |
1 can (15 ounces) black beans, rinsed and drained |
1-1/2 cups cooked brown rice |
8 flour tortillas (8 inches), warmed |
3/4 cup shredded reduced-fat cheddar cheese |
1/2 cup reduced-fat plain yogurt |
2 green onions, sliced |
1/2 cup salsa |
Directions:
1. In a large skillet, saute the corn, onion and pepper in oil until tender. Add the garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through.
2. Spoon 1/2 cup filling off center on each tortilla. Top with cheese, yogurt and green onions. Fold sides and ends over filling and roll up. Serve with salsa. Yield: 8 servings.
|
|