Rice and Bean Burritos

Name: Rice and Bean Burritos Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10
Ingredients: Goya Black Beans 2 cans drained rinsed and mashed; Yellow Sweet Corn Frozen 1 cup kernels; Onions 1 large finely chopped; Cumin seed 1 tbsp ground; ground corriander 1 tbsp; dried cilantro 1 tsp (better with two tbls fresh); ancho chili powder 1 tbsp; Garlic 4 cloves; Extra Light Olive Oil 1 tbsp; Whole Wheat Tortilla 10 serving; White Rice 3 cup cooked; Cabot Low Fat Cheddar Cheese 20 oz

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 10

Ingredients

Goya Black Beans, 2 cans drained, rinsed, and mashedYellow Sweet Corn, Frozen, 1 cup kernels Onions 1 large finely choppedCumin seed, 1 tbsp groundground corriander, 1 tbsp dried cilantro 1 tsp (better with two tbls fresh)ancho chili powder 1 tbspGarlic, 4 cloves Extra Light Olive Oil, 1 tbsp Whole Wheat Tortilla, 10 servingWhite Rice, 3 cup cooked Cabot Low Fat Cheddar Cheese, 20 oz

Directions

heat oil in a pan and add onion. cook until soft, about 5 minutes.
Meanwhile, drain and rinse black beans. Mash well.
Add frozen corn and garlic to onions. fold in mashed beans and all spices. allow to simmer for 5-10 minutes.

serve 1/4 cup beans with 1/4 cup rice on a tortilla. Top with two ounces low fat cheddar.

Number of Servings: 10

Recipe submitted by SparkPeople user TYCA41458.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 425.4
Total Fat: 14.1 g
Cholesterol: 30.0 mg
Sodium: 971.5 mg
Total Carbs: 57.3 g
Dietary Fiber: 8.0 g
Protein: 25.7 g

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