MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Corn, Black Bean And Rice Burritos
Categories: Vegetarian, Mexican, Tortillas, Mcrecipe
Yield: 4 Servings
4 oz Cooked rice -OR-
3 1/2 oz Precooked long-grain rice
- (1 boil-in-bag)
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 Monterey Jack or Cheddar;
- shredded
1/4 c Fresh cilantro; chopped
8 Flour tortillas (6 to 7")
12 oz Jar mild salsa
Preparation time: 15 minutes
Total time: 30 minutes
Preheat oven to 425°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 tb salsa on top
of rice filling. Fold sides of tortilla over filling, overlapping
slightly.
Spray 13x9" 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.
Per serving: 525 cal, 24 g protein, 98 g carbs,
9 g total fat (4 g saturated), 17 mg cholesterol, 1470 mg sodium
Copyright © 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).
Recipe by Homearts Recipe Archive
Posted KitPATh <
[email protected]> on Feb 26, 1998
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