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

Corn, Rice & Bean Burritos Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

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

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.

Directions

  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 with salsa. Yield: 8 servings.
Originally published as Corn, Rice & Bean Burritos in Taste of Home June/July 2010, p33

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.

Reviews for Corn, Rice & Bean Burritos

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (5)
3 Star
 (4)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Oct. 2, 2013

It was good but really needs more spice. I don't really care for super spicy food but this was really bland. I will make it again but I'm going to try something simple like taco seasoning to add more kick.

MY REVIEW
Reviewed Jul. 8, 2012

Would make again but increase the spice! Added spanish rice, increased the cumin & chili powder and used some jalepeno and still thought it could be a little spicier! Other than that pretty good!

MY REVIEW
Reviewed Jul. 8, 2012

Would make again but increase the spice! Added spanish rice, increased the cumin & chili powder and used some jalepeno and still thought it could be a little spicier! Other than that pretty good!

MY REVIEW
Reviewed Jun. 21, 2012

Minus the burrito from this recipe and it makes an excellent side dish! Easy and delicious! I make a double batch and take it cold for lunch.

MY REVIEW
Reviewed Jun. 8, 2012

Really good! Made with whole wheat tortillas and used light sour cream. Yummy!

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