Vegetarian Black Bean Burritos
Instructions:
- A deceptively rich and tasty combination of fat-free bean chili, rice, fresh corn, and spicy cheese—all wrapped up in warm flour tortillas.
- 1â„2 cup regular long-grain rice
- 4 low-fat flour tortillas (10-inch diameter)
- 11â„4 cups fresh corn kernels (about 2 large ears corn)
- 1 can (15 ounces) spicy fat-free black-bean chili
- 1 can (8 ounces) tomato sauce
- 1â„4 cup shredded Monterey Jack cheese with jalapeño chiles (1 ounce)
- 1â„3 cup packed fresh cilantro leaves, chopped
- Preheat oven to 300°F. In 2-quart saucepan, prepare rice as label directs but do not add salt or butter or margarine.
- Meanwhile, wrap tortillas in foil; heat in oven until warm, about 15 minutes.
- When rice is done, stir in corn, black-bean chili, and tomato sauce.Heat to boiling over medium-high heat; boil 1 minute.
- Spoon about 1 cup chili mixture down center of each tortilla; sprinkle with cheese and cilantro. Fold sides of tortillas over filling. Place burritos seam side down on platter.
- P R E P 10 minutes
- C O O K 15 minutes
- MA K E S 4 main-dish servings