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Bean and Corn Burritos

1 c Dry red kidney beans; or 2c canned
2 c Frozen corn; cooked
2 ts Canola oil
1 md Onion; chopped
2 cl Garlic; chopped
1/2 Red pepper; chopped
1/2 Green pepper; chopped
1 Jalapeno; seeded, minced
1 ts Basil
1/2 ts Oregano
2 tb Cilantro; chopped
1 lb Corn tortillas
1 ts Salt; or to taste
1 ts Sugar


Pick over beans, soak them overnight, and discard liquid. Wash and cook, drain, and reserve liquid. If using canned beans, drain and rinse them.


Cook corn and blend half into a creamy sauce with a blender, hand blender, or food processor.


Heat oil in pan and saute onion and garlic for 3 mins. Add peppers, basil, and oregano, and continue cooking for 5 mins.


Partially mash beans and add to pan. Cook 2 mins. Add whole and creamed corn and cilantro. Mix all ingredients together. Add salt and sugar, and check consistency, making sure it is soft and easy to use as a filling. Set aside.


Heat tortillas on a hot griddle, 2 or 3 at a time, until they become flexible. Fill them with a few spoonfulls of filling. Roll up tortilla around filling.


Set aside in warming pan until all are done. Heat in the oven and serve with salsa. Keep covered to keep tortillas moist.


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