Recipe - Black Bean And Corn Burritos From Lhj

2 teaspoon Vegetable oil
1 cup Finely chopped onions
1 Red pepper; minced
2 teaspoon Minced garlic
2 teaspoon Chili powder
1 teaspoon Cumin
One half cup Longgrain rice
1 cup Water
1 teaspoon Salt
One fourth teaspoon Oregano
19 ounce Black beans; drained and
rinsed
10 ounce Frozen whole kernel corn
1 cup Diced tomato
1/3 cup Chopped green onions
4 Burritosize flour tortillas
(9 inch); heated
Salsa; optional

1. 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.

2. Spread 1 One half 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
Lowfat

(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
beancornandrice take on the Mexican classic (believe us, you won't miss
the meat). To make these burritos, the tortilla shells are dinnerplate
size, which, when properly folded with the beanandrice mixture in the
center, encloses the ingredients in a neat package.

Recipe by: LHJ ONLINE http://www.lhj.com

Posted to MCRecipe Digest V1 #977 by "abprice@wf.net" abprice@wf.net on
Jan 1, 1998