Title: Black Bean and Corn Burritos From Lhj
Categories: Beans
Yield: 4 Servings

2 ts Vegetable oil
1 c Finely chopped onions
1 Red pepper; diced
2 ts Minced garlic
2 ts Chili powder
1 ts Cumin
1/2 c Long-grain rice
1 c Water
1 ts Salt
1/4 ts Oregano
19 oz Black beans; drained and
-rinsed
10 oz Frozen whole kernel corn
1 c Diced tomato
1/3 c Chopped green onions
4 Burrito-size 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 1/2 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
Low-fat

(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
bean-corn-and-rice take on the Mexican classic (believe us, you won't miss
the meat). To make these burritos, the tortilla shells are dinner-plate
size, which, when properly folded with the bean-and-rice mixture in the
center, encloses the ingredients in a neat package.

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

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