Corn N Bean Burritos Recipes

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.

Steps:

• In a large skillet, saute the corn, onion and pepper in oil until tender.
• Add the garlic, chili powder and cumin; cook 1 minute longer.
• Add beans and rice; heat through.
• Spoon 1/2 cup of filling off center on each tortilla.
• Top with cheese yogurt and green onions.
• Fold sides and ends over filling and roll up.
• Serve with salsa.

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.

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.