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Receta Corn, Black Bean And Rice Burritos
by Global Cookbook

Corn, Black Bean And Rice Burritos
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Ingredientes

  • 4 ounce Cooked rice, *see note
  • 16 ounce Canned black beans, rinsed and liquid removed
  • 15 ounce Canned whole kernel corn, liquid removed
  • 4 ounce Canned minced mild green chiles, liquid removed
  • 2/3 c. Shredded Monterey Jack or possibly Cheddar cheese
  • 1/4 c. Minced fresh cilantro
  • 8 x Flour tortillas, (6 to 7-inch)
  • 12 ounce Mild salsa, fatfree (one jar)

Direcciones

  1. Preheat oven to 425 degrees F. Prepare rice as label directs.
  2. Meanwhile, in large bowl, combine black beans, corn, chiles, cheese, and cilantro.
  3. When rice is done, stir into bean mix. Spoon rounded 1/2 c. rice mix along center of each tortilla. Spoon 1 Tbsp. salsa on top of rice filling. Fold sides of tortilla over filling, overlapping slightly.
  4. Spray 13" by 9" glass or possibly ceramic baking dish with nonstick cooking spray. Place burritos, seam-side down, in dish. Spoon any remaining rice mix in a row down center of burritos; top rice with remaining salsa.
  5. Cover loosely with foil and bake 15 min.
  6. Notes: While these burritos are baking, make a salad of sliced cucumbers tossed with Honey-Lime Vinaigrette (see recipe). Work Time: 15 min; Total Time: 30 min.*RICE: 1/4 14-oz package precooked long-grain rice (1 boil-in-bag) Measures for canned goods are approximate because cans vary.