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Black Bean and Corn Burritos
2 ts Vegetable oil
1 c Finely chopped onions
1 Red pepper; diced
2 ts Minced garlic
2 ts Chili powder
1 ts Cumin
1/2 c Long-grain rice
1 c Water
1 ts Salt
1/4 ts Oregano
19 oz Black beans; drained and rinsed
10 oz Frozen whole kernel corn
1 c Diced tomato
1/3 c Chopped green onions
4 Burrito-size flour tortillas (9 inch); heated
Heat oil in large saucepan over medium heat. Add onions and red pepper.
Cover and cook, stirring occasionally, 5 minutes. Stir in garlic, chili
powder and cumin, then rice. Add water, salt and oregano; bring to boil.
Cover and simmer 15 minutes. Stir in beans and corn; cook 5 minutes more.
Stir in tomato and green onions and heat through.
Spread 1 1/2 cups vegetable mixture in center of each tortilla. Fold in
two sides and roll up. Serve with prepared salsa, if desired.
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