Black Bean And Corn Burritos
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]ks۶\ m E(8v$n\ڦHHBL4 JV(e'9ESx,g!}/gOј'1:{spzr,q޵~rh:ӗB֘lqicj|՛LqnDmv 6"Y]$N ^Y"vўER MH^PYX(\#YIgep ʘNYۥ$OZ!EFyfídE>6 q2tQ^tvIk@K1E ZgY{w#A_9);-hu#lHcr;Bh7!#&%Y Bv; 8/+Zȁ'kgg$=ek+i8 "mj84%2)gEzCs]reu}nzV뮂)œfz{;hqCd (Ќ1JM34%?lz;9Acw=S]Z)N䘳Vp:J! Igc䈆8'MQPc5"C\=ɢe# ޼g#olF+3YJI^9وu3R3HG)h4BΕtS"WUi՘ujĿ˛v.>ix|#o\\nJ+z=[oȧ&$xFGDsa*y:<}9~M~0&74{4;9^ E{>rG?=r><'to^\gWίO}ϯ{ylB"ZӔKvotbNS]ǭ!xxuԃH] i/ lr uQ> Vw-T6Gwy7OzMg_^{-ü|w]~n|,+I_jq@j@pdb7鋛[.I>k@ @r ՜1a> TKo\FsÒZ4V!o\rvqۺd./Of O.⳧۳gG L2Ex-EǫXՄ{=D))f' 帐ܑ)!iY|AnZn0v>oA!v!%qAjIvps`6tv)1Q<Ϗ˂s]j$Z9W42`Bɴg9c<Dg,]_2)Y$D!^+hf &C,Hz`7bBNhA1A;C;V!aήw,Փ2H9΀o߶*', Q1HASv=kJ#>vA?~xttw / #Ax$|Gv퇠kJ`ŶqDZt4BfUZ dW AmpFl1x E!͹S[ƲjDq93Նb1JCk|ZB@x_$svآn *I*ү Sh)ػρWODYѽ-zY"""Г\-Rۢ < ضoבA`"31g=7Y<9{- G],5Z$4}#y?v).USLp\B D64!I:c֊Üe_ת7R),+BQfBNU晝ʌT=Q$P5%ZW?䟜o+oѻ_^x^t޶US)3OտA5 *EA @oNdB.FmΘWM"$&`Je8Pn7w*'(vkz+G9*߳6#X>UpP}:(׌Q s* [+:eܿM=ԉqN2pU)p%/܌.J [[KaY `eZ ~hV>t%<٤V KY26?l@̉p(Q#+OtX5HϩKV++&cTOio݇-k$'%*ND_bCV_YuFckήUɩʚʤWanJzR?+N6sUƑw7ߊWPQvNb&dGk[#V}Ush.L4P%Ί{e,ujk"ZDOCԴD6ّE+TI"na.rY147dyVd鯍81?ć-' qҨ47\IId,|N@f;ڤ^ {xhhD[K&ߚY g [EM/NYOZz݅3yfsE!UM4jlvn z| F[)㪰4D.x-Z')[_ ̫ oe_o˷pB`2\m;>_h$f@@mҾs@m`CgIX9:}\[U8Vm )-Gg_m%϶A62b9%tv=\EM?}7pZQG?liͦUzyHW4^.sܦw[Z?&u0tkۃ[e@כ:%4tB߯_j@smrX`(t7ցcVu  躦Y1xŐ9gظB4φ0%V~k'1.>u lHz ʣљArrg:pp6tIi׎)PFj- tQ8HlWZu g: ?l^Ӵ ]@M%&!+g:kB$LTg:pk\C-.3Ոp1% "P%:pzYl1BO@|V82& $;bEmDu4l87xeD$aNJyd' O :Q.WvQȖaJ-leQV>t3ې |gV`3t4:ma$Hut5t^})0C`B:%zeZ :7-#*2֙U|j11N:QFӁx-y:с8mb@똷7˱\ߣ:0MX a KƵD'ar\EuiTT-N<'`rs&PAD&^`A5͈we kyOaS/]W@Ӳ|k{i"Yb5lڥ ptcD4҆]oW6P,1%5m¥Xεa,ESϞKZ6e (m`sδUg[c  S@\8LJ:VA c+0hx~OęHt@4@yNL 8xK蘖Y^<9xL#,=ҐN nKTK wMta8N!ӂΰ)q3=okFeS3%w_ۧhgKhiAg ~:&Z4*@?C-:_O݇?VS65y%ԹyNԳyNk[j Black Bean And Corn Burritos
  Corn    Burritos    Beans    Low Fat  
Last updated 10/4/2011 8:08:40 PM. Recipe ID 35566. Report a problem with this recipe.
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      Title: Black bean and corn burritos
 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
  




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Recipe ID 35566 (Apr 03, 2005)

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