What’s A Burrito Without Black Beans? Not Very Good.

The other day my mom came over my house starved.  She asked me what I had made for lunch and I said nothing because I ate out.  She was so disappointed and was about to sit down to eat a whole bowl of chocolates when I told her to wait.  I popped a burrito out of the freezer and into the microwave and within minutes, literally, she had a perfectly delicious lunch in her hands.

Oh, how I love a good freezer meal! Check out what our friends over at Taste of Home had to say about this:

“No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling.”

I am telling you, with just the rice and beans (and maybe a little veggie), you will have something awesome!

 

Ingredients

1 tablespoon canola oil

1-1/3 cups Del Monte 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) Bush’s black beans, rinsed and drained

1-1/2 cups cooked brown rice

8 Old El Paso flour tortillas (8 inches), warmed

3/4 cup shredded Kraft reduced-fat cheddar cheese

1/2 cup reduced-fat plain yogurt

2 green onions, sliced

1/2 cup Old El Paso salsa

 

Instructions

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.

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.

 

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Quick Tip: For a more filling dish, feel free to add some protein of your choice

Thanks again to Taste of Home for this amazing recipe.

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