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Black Bean, Rice and Corn Burritos Recipe

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This recipe for Black Bean, Rice and Corn Burritos, by , is from Eat, Drink and Be Merry: Fresh Favorites From Kel's Café, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 ear of white corn
1 package (5.6 ounces) Spanish-style rice
1 tablespoon canola oil
1/2 cup sweet onion, chopped
1/2 cup red bell pepper, seeded and chopped
1 small jalapeńo pepper, diced
4 cloves garlic, pressed
1 can (15 ounces) black beans, rinsed well
1 medium lime, juiced
1 can (14.5 ounces) diced tomatoes with green chiles, drained
1 tablespoon ground cumin
1 tablespoon smoked paprika
Salt and freshly ground black pepper to taste
1/2 cup fresh cilantro, diced fine
Flour tortillas
Hot sauce (optional)
Avocado slices (optional)

Cook corn until tender, let cool and remove kernels from the cob. Set aside.
Prepare rice according to the package. Keep warm. Sauté onion, red pepper, jalapeno and garlic in a large skillet until tender. Add beans, lime juice, tomatoes, corn, cumin, paprika, salt and pepper, and simmer for 10 minutes. Add rice and cilantro, mix well and simmer for a few more minutes.

Warm tortillas according to package directions. Place some of the bean mixture in the middle of each tortilla. Fold in the sides and roll up lengthwise. Garnish with fresh avocado slices.




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