Rice and Bean Burritos

Ingredients

  • 1 ½ cups grated Cheddar, optional
  • 2 cups cooked brown rice from Stuffed Peppers
  • 10 ounce enchilada sauce
  • 1 cup frozen corn kernels, defrosted, optional
  • 1 15-oz. can pinto beans, drained, rinsed
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • + 5 more ingredients
    • 1 ½ teaspoons chili powder
    • 1 teaspoon cumin
    • 1 onion, chopped
    • 1 tablespoon vegetable oil
    • 8 10-inch flour tortillas

1. Preheat oven to 350°F. Wrap tortillas in foil. Bake for 15 minutes. 2. In a skillet, warm oil over medium-high heat. Sauté onion for 3 minutes. Add cumin, chili powder, bell pepper and zucchini; sauté 3 minutes. Stir in beans, corn, if desired, and enchilada sauce. Add rice; sauté until heate...

View full recipe at SpringPad

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