Ingredients
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1 cup instant rice
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2 (15 oz) can black beans
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1 (10 oz) can diced tomatoes and green chilies
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1 tbsp vegetable oil
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1 cup frozen corn
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1 cup diced peppers
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1 cup diced onion
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1 tsp cumin
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2 tsp garlic powder
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2 tsp chili powder
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2 cups shredded white cheddar cheese
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8 large flour tortillas
Steps
1
Preheat oven to a large nonstick skillet over medium high heat. Add the vegetable oil, corn, diced peppers and onions, cumin, garlic and chili powder. Cook, stirring occasionally, for 3-4 minutes or until vegetables are tender.
2
Meanwhile cook rice in the microwave or stovetop according to package directions. Mix the cooked rice and vegetables in a large bowl.
3
Drain and rinse the black beans. Add half of the black beans to a food processor with the can of diced tomatoes. Pulse until finely chopped. Add mixture to the bowl of rice and vegetables with the remaining black beans. Fold in cheddar cheese.
4
Place 1 cup of rice and bean mixture into a tortilla. Tuck in the ends and roll up. Repeat with remaining tortillas and filling.
5
Toast burritos in a large nonstick skillet sprayed nonstick cooking spray over medium high heat for 1-2 minutes per side or until golden brown.
