CORN, RICE & BEAN BURRITOS
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 326 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 500mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.
CORN N BEAN BURRITOS
This is a great summer dish because all of the cooking is done in the microwave oven, you won't heat up your kitchen. Cooked chicken, pork or extra-lean beef can easily be added to suit your family's tastes.-Carol Birkemeier, Nashville, Indiana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add black beans and corn. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Place beans and corn in a large microwave-safe dish. Add the refried beans, cucumber, salsa, onions and cilantro. Cover and microwave on high for 5-6 minutes or until heated through. , Spoon about 3/4 cup down the center of each tortilla. Fold ends and sides over filling and roll up.
Nutrition Facts : Calories 305 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 825mg sodium, Carbohydrate 56g carbohydrate (0 sugars, Fiber 8g fiber), Protein 12g protein. Diabetic Exchanges
BLACK BEAN AND CORN BURRITO FILLING
Make and share this Black Bean and Corn Burrito Filling recipe from Food.com.
Provided by Good Vibe Goddess
Categories Black Beans
Time 10m
Yield 1/4 cup, 16 serving(s)
Number Of Ingredients 7
Steps:
- Saute onion in oil until soft. Add chilies and corn. Stir for 1-2 minutes.
- Add taco seasoning and black beans. Add a salsa and heat through.
- I like to mash slightly before serving.
- Serve with taco shells, burrito wraps or with tortilla chips as a dip.
BEANS AND CORN FOR BURRITOS
great with brown rice, salsa, sour cream, and guacomole as a burrito filling or on nachos. I pefected this recipe while living in the south west and later in the keys, and have found it to be a low cost meal the everyone loves. It will keep up to a week in the fridge and can be frozen. Cooking the beans and corn together insures that the kids get the right balance of amino acids (bean+corn or rice=protein, bean without corn or rice=gas).
Provided by landwings
Categories Black Beans
Time 45m
Yield 5-10 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a big pot. Add garlic, onion, and jalepeno. Stir until onion is soft and clear.
- Add the kidney beans and 1/2 the water, still stirring. Mash the beans up a little with a fork or a poato masher. Add the black beans and stir them inches If you want you can mash them up a little also. Keep stirring.
- Once this starts to simmer, and the corn, tomatoes, and the retained tomato juices.
- Add the rest of the water. If you are going to let this simmer for a long time while you clean up or make salsa, or if your tomatos weren't very juicy, you will need to add an extra cup of water. Add the cilantro, lime juice, and salt to taste.
- Let this simmer until it is the consistancy you want. It will get better with longer simmering, as long as you stir occasionally and keep it a little bit wet. I recomend about a 1/2hr, but 5 min works fine too.
- Serve with brown rice, nachos, salsa, sour cream, guacomole -- yum.
Nutrition Facts : Calories 363.4, Fat 12.7, SaturatedFat 1.8, Sodium 218.1, Carbohydrate 51.7, Fiber 14.5, Sugar 6, Protein 15.3
BEAN BURRITOS
Stock your freezer with these healthy single-serving dinners (or hearty lunches).
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 1h
Number Of Ingredients 14
Steps:
- Cook rice according to package instructions; set aside.
- Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
- Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
- Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
- Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold sides, and hold them in. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
- Serve immediately, with salsa and sour cream, if using, or wrap per freezing instructions.
Nutrition Facts : Fat 19 g, Fiber 7 g, Protein 19 g
BARLEY, BLACK BEAN AND CORN BURRITOS
This recipe came from Slow Cooking Magazine, and it is one of our family's favorites. I don't go to the bother of rolling each burrito as instructed in the recipe, but rather just stick the crock of barley mixture on the table along with tortillas, shredded lettuce and cheese, sour cream and salsa so everyone can make his/her own. It's super yummy, super easy and super filling. (I also omit the cilantro as we're a family of cilantro haters.) ***Note: the nutritional information shown with the recipe includes all the ingredients, but one serving of the barley filling alone is 145 calories. You can save lots of calories by going with light sour cream and cheese, and by choosing a lighter tortilla.
Provided by worldmom
Categories One Dish Meal
Time 3h10m
Yield 9 serving(s)
Number Of Ingredients 18
Steps:
- Place first 11 ingredients in slow cooker, stir well.
- Cover and cook on low for 3-4 hours or until barley is tender and liquid is absorbed.
- Stir in cilantro.
- Heat tortillas according to package directions.
- Spoon 1/3 cup barley mixture down center of each tortilla, sprinkle with 1 tbsp of cheese.
- Roll up.
- Place one cup of lettuce on each of 9 plates; top each with 2 burritos.
- Spoon 1/4 cup salsa and 2 tbsp sour cream over each serving.
BLACK BEAN AND VEGETABLE BURRITOS
An easy Black Bean and Vegetable Burritos recipe
Categories Sandwich Bean Tomato Vegetable Vegetarian Quick & Easy Healthy Jalapeño Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
- Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
- Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.
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