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Ingredientes
- 2 tsp Vegetable oil
- 1 c. Finely minced onions
- 1 x Red pepper, diced
- 2 tsp Chopped garlic
- 2 tsp Chili pwdr
- 1 tsp Cumin
- 1/2 c. Long-grain rice
- 1 c. Water
- 1 tsp Salt
- 1/4 tsp Oregano
- 19 ounce Black beans, liquid removed and rinsed
- 10 ounce Frzn whole kernel corn
- 1 c. Diced tomato
- 1/3 c. Minced green onions
- 4 x Burrito-size flour tortillas (9 inch), heated Salsa, optional
Direcciones
- 1. Heat oil in large saucepan over medium heat. Add in onions and red pepper.
- Cover and cook, stirring occasionally, 5 min. Stir in garlic, chili pwdr and cumin, then rice. Add in water, salt and oregano; bring to boil.
- Cover and simmer 15 min. Stir in beans and corn; cook 5 min more.
- Stir in tomato and green onions and heat through.
- 2. Spread 1 1/2 c. vegetable mix in center of each tortilla. Mix in two sides and roll up. Serve with prepared salsa, if you like.
- Prep Time: 30 min
- Cooking Time: 27 min Degree of Difficulty: Easy Low-fat
- NOTES : Wednesday, December 03, 1997 11:18 AM A tasty vegetarian bean-corn-and-rice take on the Mexican classic (believe us, you will not miss the meat). To make these burritos, the tortilla shells are dinner-plate size, that, when properly folded with the bean-and-rice mix in the center, encloses the ingredients in a neat package.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 4 servings | |
| Calories 640 | |
| Calories from Fat 44 | 7% |
| Total Fat 5.16g | 6% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 613mg | 26% |
| Potassium 2385mg | 68% |
| Total Carbs 119.76g | 32% |
| Dietary Fiber 24.2g | 81% |
| Sugars 8.1g | 5% |
| Protein 33.43g | 53% |
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