Recipe - Corn Black Bean And Rice Burritos

4 ounce Cooked rice; *see note
16 ounce Canned black beans; rinsed
and drained
15 ounce Canned whole kernel corn;
drained
4 ounce Canned chopped mild green
chiles; drained
2/3 cup Shredded Monterey Jack or
Cheddar cheese
One fourth cup Chopped fresh cilantro
8 Flour tortillas; (6 to
7inch)
12 ounce Mild salsa; fatfree (one
jar)

1. Preheat oven to 425 degrees F. 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 One half 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, seamside 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 © 1995 The Hearst Corporation; all rights reserved

Notes: While these burritos are baking, make a salad of cut or sliced up cucumbers
tossed with HoneyLime Vinaigrette (see recipe). Work Time: 15 minutes;
Total Time: 30 minutes. *RICE: One fourth 14ounce package precooked longgrain
rice (1 boilinbag) Measures for canned goods are approximate because cans
vary.

Recipe by: Homearts Recipe Archive

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 26,
1998