Wednesday, March 27, 2013

Cheesy Corn and Bean Burritos

I have a family that loves meat.  Usually any recipe I prepare has some sort of meat in there, but sometimes I get quite tired of it and want something simple, with just some sort of vegetable and no meat in sight.

Cheesy Corn and Bean Burritos

As I was preparing my menu plan two weeks ago, I was looking through my Gooseberry Patch cookbook and saw these burritos.  That's it, just what I was wanting and since my family loves burritos, I knew this was a must try.

They are SO good, oh my goodness, delicious and no meat in sight.  I adapted them slightly from the original recipe.

Cheesy Corn and Bean Burritos
Cheesy Corn and Bean Burritos
Adapted from Gooseberry Patch

15 oz can black beans, drained and rinsed
16 oz can corn, drained
8 oz can chopped grean chiles, drained
12 oz package shredded monterey jack cheese, divided
2 cups cooked rice (I added in a packet of the Sazon Goya seasoning)
6 to 8 10in flour tortillas
Salsa (I used homemade)

Combine beans, corn, chiles, 2 cups cheese; stir in cooked rice. Spoon 1/2 cup bean mixture along the center of each tortilla; top with 2 tablespoons salsa.

Cheesy Corn and Bean Burritos

Roll up burrito-style and place seam side down on a plate.

Heat up a non stick skillet, and grill the burritos on each side for a minute or so until nicely brown.  You will have a nice crispy outside and a soft inside when you bite into it.


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