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
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.
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.