Veggie Bean and Corn Burrito
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
- Ingredients
- 1 ⅓ cups fresh or frozen Corn kernel (thawed if frozen)
- 1 medium onion (peeled and diced)
- 1 green Bell pepper (trimmed and diced)
- 1 Tbsp Canola oil
- 2 cloves garlic cloves (peeled and minced)
- 1 ½ tsps Chili powder
- ½ tsp ground Cumin
- 2 cups canned black beans (rinsed and drained)
- 1 ½ cups cooked Rice
- 8 Flour tortillas warmed (8 inches)
- ¾ cup shredded Cheddar cheese
- ½ cup Sour cream
- 2 scallions (clean and sliced; plus extra for garnish)
- 1 cup prepared, chunky Tomato salsa
Preparation steps
1.
In a large skillet, set over medium-high heat, saute corn, onions and peppers in oil until tender. Add the garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through.
2.
Spoon 1/2 cup filling off center on each tortilla. Top with cheese, sour cream and green onions. Fold sides and ends over filling and roll up; cut in half. Garnish with green onion ribbons and serve with salsa on the side.
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