Black Bean And Corn Burritos From Lhj Recipe

• 2 tsp Vegetable oil
• 1 c. Finely minced onions
• 1 x Red pepper, diced
• 2 tsp Chopped garlic
• 2 tsp Chili pwdr
• 1 tsp Cumin
• 1/2 c. Long-grain rice
• 1 c. Water
• 1 tsp Salt
• 1/4 tsp Oregano
• 19 ounce Black beans, liquid removed and rinsed
• 10 ounce Frzn whole kernel corn
• 1 c. Diced tomato
• 1/3 c. Minced green onions
• 4 x Burrito-size flour tortillas (9 inch), heated Salsa, optional

1. 1.
2. Heat oil in large saucepan over medium heat.
3. Add in onions and red pepper.
4. Cover and cook, stirring occasionally, 5 min.
5. Stir in garlic, chili pwdr and cumin, then rice.
6. Add in water, salt and oregano; bring to boil.
7. Cover and simmer 15 min.
8. Stir in beans and corn; cook 5 min more.
9. Stir in tomato and green onions and heat through.
10. 2.
11. Spread 1 1/2 c. vegetable mix in center of each tortilla.
12. Mix in two sides and roll up.
13. Serve with prepared salsa, if you like.
14. Prep Time: 30 min
15. Cooking Time: 27 min Degree of Difficulty: Easy Low-fat
16. NOTES : Wednesday, December 03, 1997 11:18 AM A tasty vegetarian bean-corn-and-rice take on the Mexican classic (believe us, you will not miss the meat).
17. To make these burritos, the tortilla shells are dinner-plate size, that, when properly folded with the bean-and-rice mix in the center, encloses the ingredients in a neat package.

vegetable oil, onions, red pepper, garlic, cumin, longgrain rice, water, salt, oregano, black beans, whole kernel corn, tomato, green onions, flour tortillas

Taken from cookeatshare.com/recipes/black-bean-and-corn-burritos-from-lhj-85154 (may not work)