Title: Black bean and corn burritos
 Categories: Beans
      Yield: 4 Servings
 
      2 ts Vegetable oil
      1 c  Finely chopped onions
      1    Red pepper; diced
      2 ts Minced garlic
      2 ts Chili powder
      1 ts Cumin
    1/2 c  Long-grain rice
      1 c  Water
      1 ts Salt
    1/4 ts Oregano
     19 oz Black beans; drained and
           -rinsed
     10 oz Frozen whole kernel corn
      1 c  Diced tomato
    1/3 c  Chopped green onions
      4    Burrito-size flour tortillas
           -(9 inch); heated
           Salsa; optional
 
  1. Heat oil in large saucepan over medium heat. Add onions and red
  pepper. Cover and cook, stirring occasionally, 5 minutes. Stir in
  garlic, chili powder and cumin, then rice. Add water, salt and
  oregano; bring to boil. Cover and simmer 15 minutes. Stir in beans
  and corn; cook 5 minutes more. Stir in tomato and green onions and
  heat through.
  
  2. Spread 1 1/2 cups vegetable mixture in center of each tortilla.
  Fold in two sides and roll up. Serve with prepared salsa, if desired.
  
  Prep Time: 30 minutes Cooking Time: 27 minutes Degree of Difficulty:
  Easy Low-fat