No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. They’re fast to fix and won’t put a dent in your wallet. &mdash;Sharon W. Bickett, Chester, South Carolina

Corn, Rice & Bean Burritos

canola oil

onion,

green pepper, sliced

garlic cloves,

chili powder

cumin

(15 ounces) black beans, rinsed and drained

brown rice

flour tortillas (8 inches), warmed

cheddar cheese

yogurt

green onions, sliced

salsa

In a large skillet, heat oil over medium-high heat. Add corn, onion and pepper; cook and stir until tender. Add garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through.

Spoon 1/2 cup filling across center of each tortilla; top with cheese, yogurt and green onions. Fold bottom and sides of tortilla over filling and roll up. Serve the burritos with salsa.

Haven't made this recipe yet it's dinner but I'm gathering from reviews that the flavour isn't fully developed. I love recipes like this because it allows everyone the freedom to make the recipe their own.

This was a fantastic recipe and I love how easy it was to put together. The only thing different I did was use canned corn instead of frozen corn. The whole family loved it and I will be doing this dish often.

This is one of my families favorite meals! I do add shredded chicken to the filling too to add a little something.

This was delicious!  I was out of chili powder so I used spicy taco seasoning (to taste) and it came out great.  I left out the yogurt (salsa and cheese as toppings were plenty for me) and used whole wheat tortillas.  Leftovers are even better!

It was super yummy! I had a hard time stopping eating it. =)

I've made these a few times and it's what were having tonight. They are filling and easy to modify in any way that suits your taste. Also they are super healthy!

I loved this recipe. Easy to make, healthy & delicious

I changed this slightly to zip it up a bit because the reviews sounded like it was going to be bland. I added 2 tsp of the chili powder instead of the 1 1/2.  I changed the cumin to 1 tsp instead of the 1/2 tsp.  I also added 1 lb of ground turkey breast.  I also used the cheddar tortillas with the chilis.   I have to say that this turned out delicious!  Not only did we eat this for dinner and went back for 2nds, but my husband used this to mix in with his eggs in the morning and wrapped it in tortillas. He has already asked me to make more for breakfast wraps. Excellent!  Thanks for sharing.

Minus the burrito from this recipe and it makes an excellent side dish!  Easy and delicious! I make a double batch and take it cold for lunch.

Would make again but increase the spice! Added spanish rice, increased the cumin & chili powder and used some jalepeno and still thought it could be a little spicier! Other than that pretty good!

It was good but really needs more spice.  I don't really care for super spicy food but this was really bland.  I will make it again but I'm going to try something simple like taco seasoning to add more kick.

Terrible!  Flavor was bland with no spicy "zip".  Was sorry that I wasted all of the ingredients on this one.

I made these for supper last week.  Mixture was really good and I ate the leftovers on tortilla chips the next day.  I liked it much better on the tortilla chips instead of the burrito.  Definitely added sour cream!!  I would make the filling again but would stick to the chips and not the burritos!!

Made this for my vegetarian night with the kids - definitely filling, pretty light and nice flavor.

corn, rice & bean burritos

Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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