Corn, Rice & Bean Burritos Recipe

Corn, Rice & Bean Burritos Recipe photo by Taste of Home

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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

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Corn, Rice & Bean Burritos Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

20 10 30

Ingredients

1-1/3 cups fresh or frozen corn, thawed
1 medium onion, chopped
1 medium green pepper, sliced
1 tablespoon canola oil
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

Directions

In a large skillet, saute the corn, onion and pepper in oil until tender. Add the garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through.
Spoon 1/2 cup filling off center on each tortilla. Top with cheese, yogurt and green onions. Fold sides and ends over filling and roll up. Serve with salsa. Yield: 8 servings.

Nutritional Facts 1 burrito with 1 tablespoon salsa equals 326 calories, 8 g fat (2 g saturated fat), 8 mg cholesterol, 500 mg sodium, 52 g carbohydrate, 4 g fiber, 13 g protein.

Originally published as Corn, Rice & Bean Burritos in Taste of Home June/July 2010, p33