- 6
Ingredients
- 2 teaspoons canola oil
- 1/2 cup thinly sliced green onions (4)
- 3 cloves garlic, minced
- 1 15 ounce can pinto beans, rinsed and drained
- 1 cup frozen whole kernel corn, thawed
- 1 cup cooked brown rice
- 1 cup chopped, seeded tomatoes
- 3 ounces Cotija or queso fresco cheese, crumbled, or reduced-fat Monterey Jack cheese, shredded (3/4 cup)
- 1 - 1 1/2 teaspoons finely chopped canned chipotle chile peppers in adobo sauce*
- 6 large burritos
- Butter-flavor nonstick cooking spray
- 1/3 cup light sour cream
- Sliced green onions (optional)
Preparation
Step 1
Preheat oven to 400 degrees F. In a medium saucepan heat oil over medium heat. Add the 1/2 cup green onions and the garlic; cook about 3 minutes or just until green onions are tender, stirring occasionally. Remove from heat. Stir in beans, corn, rice, 1/2 cup of the tomatoes, the cheese, and chile peppers. Set aside.
To assemble burritos, spoon about 2/3 cup of the bean mixture along one long side of each burrito, leaving about 1 1/2 inches of space on each end. Fold short sides up and over filling; roll up burrito around filling, starting at the long side. Place burritos, seam sides down, on a large baking sheet. Coat tops of burritos with cooking spray.
Bake about 20 minutes or until tops are golden brown and filling is heated through. Serve with the remaining 1/2 cup chopped tomato and the sour cream. If desired, sprinkle sour cream with additional green onions.