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BEAN AND CORN BURRITOS

Preparation Time: 25 minutes. Cook time: 20 to 25 minutes.
Serves six as a main dish.

Ingredients

6 large corn tortilla shells
1 15-ounce can of black beans (well rinsed)
1 15-ounce can of kidney or navy beans (well rinsed)
of a 15-ounce can of diced tomatoes
2 cups frozen corn kernels (about 10 to 12 ounces)
1 teaspoon basil
2 cloves minced garlic (use minced garlic from a jar to save time)
1 teaspoon cumin
1 teaspoon cayenne pepper (omit for a less-spicy burrito)
cup crumbled feta cheese
cup cheddar cheese (soy or regular)

Instructions

bulletPreheat oven to 375 F.
bulletRinse black beans and kidney beans well and place into large stove-top pan.
bulletAdd can of diced tomatoes.
bulletAdd 2 cups frozen corn.
bulletHeat mixture over medium-high heat, stirring often to prevent beans from sticking to pan.
bulletAdd basil, garlic, cumin, and cayenne.
bulletContinue to stir and heat until the mixture is hot but not boiling (about 8 minutes).
bulletRemove mixture from heat.
bulletGently stir in feta cheese crumbles.
bulletDivide the mixture evenly among the tortilla shells.
bulletRoll shells into burrito shape and place into a lightly greased glass baking dish (canola or olive oil works well for greasing dish). Use two baking dishes if needed. Secure each shell with a toothpick, if necessary.
bulletPlace baking dishes into the oven for 20 to 25 minutes or until hot.
bullet Approximately 5 minutes before burritos are done cooking, sprinkle the cheddar cheese or soy cheese over the top to melt.
bullet

Serve and enjoy!

 

BAKED GOODS BREAKFASTS DESSERTS MAIN DISHES SIDES SUBSTITUTIONS BACK TO RECIPES

   

The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
             An LKDesign Co. project    2013
P.O. Box 91091, Columbus, OH 43209