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Ingredients
- 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)
Directions
- 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.
- Cover loosely with foil and bake 15 min.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 4 servings | |
| Calories 588 | |
| Calories from Fat 70 | 12% |
| Total Fat 8.1g | 10% |
| Saturated Fat 4.14g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 588mg | 25% |
| Potassium 2145mg | 61% |
| Total Carbs 99.86g | 27% |
| Dietary Fiber 20.7g | 69% |
| Sugars 4.73g | 3% |
| Protein 33.28g | 53% |
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