Name: Corn, Rice & Bean Burritos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Cuisine: North America, Mexican
Ingredients: 1 tablespoon canola oil; 1-1/3 cups fresh or frozen corn, thawed; 1 medium onion, chopped; 1 medium green pepper, sliced; 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

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Corn, Rice & Bean Burritos

10 min8 servings

No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. They’re fast to fix and won’t put a dent in your wallet. —Sharon W. Bickett, Chester, South Carolina

Ingredients

1 tablespoon canola oil

1-1/3 cups fresh or frozen corn, thawed

1 medium onion, chopped

1 medium green pepper, sliced

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

Instructions

1 In a large skillet, heat oil over medium-high heat. Add corn, onion and pepper; cook and stir until tender. Add garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through.

2 Spoon 1/2 cup filling across center of each tortilla; top with cheese, yogurt and green onions. Fold bottom and sides of tortilla over filling and roll up. Serve the burritos with salsa.