Bean-And-Corn Burritos Recipe

Name: Bean-And-Corn Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. chopped onions; 1/2 tsp. garlic powder; 1 (14 oz.) can tomatoes, drained; 3/4 tsp. ground cumin; 1/8 tsp. chili powder; 1 can kidney beans, drained; 1 (4 oz.) can chopped mild green chilies; 1 c. frozen corn; 3 oz. Monterey Jack cheese, shredded; 4 flour tortillas

Servings: persons

1 c. chopped onions
1/2 tsp. garlic powder
1 (14 oz.) can tomatoes, drained
3/4 tsp. ground cumin
1/8 tsp. chili powder
1 can kidney beans, drained
1 (4 oz.) can chopped mild green chilies
1 c. frozen corn
3 oz. Monterey Jack cheese, shredded
4 flour tortillas

1
Saute onions in a little margarine for 3 to 4 minutes.
2
Add garlic powder, tomatoes, cumin, beans and chilies.
3
Stir often. Simmer for 5 minutes.
4
Add corn and cook 2 minutes more.
5
Place a tortilla on a plate. Mound the chili mixture (about 3/4 cup) onto the tortilla.
6
Top with about 1/4 of the cheese.
7
Roll tortilla and put seam side down.
8
You may microwave about 30 seconds to melt cheese.

661

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. chopped onions, 1/2 tsp. garlic powder, 1 (14 oz.) can tomatoes, drained, 3/4 tsp. ground cumin, and more.

Yes, Bean-And-Corn Burritos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean-And-Corn Burritos

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