Beans And Corn For Burritos Recipes

CORN N BEAN BURRITOS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add black beans and corn. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Place beans and corn in a large microwave-safe dish. Add the refried beans, cucumber, salsa, onions and cilantro. Cover and microwave on high for 5-6 minutes or until heated through. , Spoon about 3/4 cup down the center of each tortilla. Fold ends and sides over filling and roll up.

CORN, RICE & BEAN BURRITOS

Steps:

• In a large skillet, heat oil over medium-high heat. Add corn, onion and pepper; cook and stir until tender. Add garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through., Spoon 1/2 cup filling across center of each tortilla; top with cheese, yogurt and green onions. Fold bottom and sides of tortilla over filling and roll up. Serve with salsa.

BARLEY, BLACK BEAN AND CORN BURRITOS

Steps:

• Place first 11 ingredients in slow cooker, stir well.
• Cover and cook on low for 3-4 hours or until barley is tender and liquid is absorbed.
• Stir in cilantro.
• Heat tortillas according to package directions.
• Spoon 1/3 cup barley mixture down center of each tortilla, sprinkle with 1 tbsp of cheese.
• Roll up.
• Place one cup of lettuce on each of 9 plates; top each with 2 burritos.
• Spoon 1/4 cup salsa and 2 tbsp sour cream over each serving.

BLACK BEAN AND CORN BURRITO FILLING

Steps:

• Saute onion in oil until soft. Add chilies and corn. Stir for 1-2 minutes.
• Add taco seasoning and black beans. Add a salsa and heat through.
• I like to mash slightly before serving.
• Serve with taco shells, burrito wraps or with tortilla chips as a dip.

BEANS AND CORN FOR BURRITOS

Steps:

• Heat the oil in a big pot. Add garlic, onion, and jalepeno. Stir until onion is soft and clear.
• Add the kidney beans and 1/2 the water, still stirring. Mash the beans up a little with a fork or a poato masher. Add the black beans and stir them inches If you want you can mash them up a little also. Keep stirring.
• Once this starts to simmer, and the corn, tomatoes, and the retained tomato juices.
• Add the rest of the water. If you are going to let this simmer for a long time while you clean up or make salsa, or if your tomatos weren't very juicy, you will need to add an extra cup of water. Add the cilantro, lime juice, and salt to taste.
• Let this simmer until it is the consistancy you want. It will get better with longer simmering, as long as you stir occasionally and keep it a little bit wet. I recomend about a 1/2hr, but 5 min works fine too.
• Serve with brown rice, nachos, salsa, sour cream, guacomole -- yum.