Corn, Black Bean and Rice Burritos

Recipe Ingredients

4 oz	113g	Cooked rice - *see note
16 oz	454g	Canned black beans - rinsed and drained
15 oz	426g	Canned whole kernel corn - drained
4 oz	113g	Canned chopped mild green chiles - drained
2/3 cup	97g / 3.4oz	Shredded Monterey Jack or cheddar cheese
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
8		Flour tortillas - (6 to 7-inch)
12 oz	340g	Mild salsa - (one jar)

Recipe Instructions

1. Preheat oven to 425F. Prepare rice as label directs.

2. Meanwhile, in large bowl, combine black beans, corn, chiles, cheese, and cilantro.

3. 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.

4. 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.

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.

Source:
Elizabeth Powell

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.