Black Bean, Corn, and Rice Burritos

Based on a recipe from Mary McDougall
Photo by Gail D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

burritos

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 1

    onion, diced

  • 1

    jalapeño, finely diced (optional)

  • 1/4

    cup water or vegetable broth

  • 1

    15-oz can fire-roasted tomatoes

  • 1

    15-oz can black beans, rinsed and drained

  • 1

    15-oz can corn

  • 2

    cups cooked brown rice

  • 1/2-1

    tsp cumin

  • salt and pepper to taste

  • burrito-size tortillas

Directions

Sauté onion in broth until soft, about 5 minutes. Add tomatoes, corn, black beans, rice and seasonings. Stir to combine and cook until heated through. Soften tortillas by wrapping them in a clean dish towel and microwaving on high for 30-40 seconds or heat in a dry skillet over low-medium heat for about a minute on each side. Spread about three tablespoons full of mixture lengthwise across a tortilla, and fold in sides while rolling into a burrito. Repeat with remaining tortillas. Serve with avocado or guacamole and Trader Joe's Spicy Smoky Peach Salsa.

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