Category: Vegetables

2 tsp Vegetable oil

1 cup Finely chopped onions

1 Red pepper, diced

2 tsp Minced garlic

2 tsp Chili powder

1 tsp Cumin

1/2 cup Long-grain rice

1 cup Water

1 tsp Salt

1/4 tsp Oregano

19 oz Black beans, drained and rinsed

10 oz Frozen whole kernel corn

1 cup Diced tomato

1/3 cup 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" <abprice@wf.net> on Jan 1, 1998