MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Corn, Black Bean And Rice Burritos Categories: Vegetarian, Mexican, Tortillas, Mcrecipe Yield: 4 Servings 4 oz Cooked rice -OR- 3 1/2 oz Precooked long-grain rice - (1 boil-in-bag) 16 oz Canned black beans; - rinsed and drained 15 oz Canned whole kernel corn; - drained 4 oz Canned chopped mild green - chiles; drained 2/3 c Monterey Jack or Cheddar; - shredded 1/4 c Fresh cilantro; chopped 8 Flour tortillas (6 to 7") 12 oz Jar mild salsa Preparation time: 15 minutes Total time: 30 minutes Preheat oven to 425°F. Prepare rice as label directs. Meanwhile, in large bowl, combine black beans, corn, chiles, cheese, and cilantro. When rice is done, stir into bean mixture. Spoon rounded 1/2 cup rice mixture along center of each tortilla. Spoon 1 tb salsa on top of rice filling. Fold sides of tortilla over filling, overlapping slightly. Spray 13x9" glass or ceramic baking dish with nonstick cooking spray. Place burritos, seam-side down, in dish. Spoon any remaining rice mixture in a row down center of burritos; top rice with remaining salsa. Cover loosely with foil and bake 15 minutes. Per serving: 525 cal, 24 g protein, 98 g carbs, 9 g total fat (4 g saturated), 17 mg cholesterol, 1470 mg sodium Copyright © 1995 The Hearst Corporation; all rights reserved Notes: While these burritos are baking, make a salad of sliced cucumbers tossed with Honey-Lime Vinaigrette (see recipe). Recipe by Homearts Recipe Archive Posted KitPATh on Feb 26, 1998 MMMM