Corn, Rice & Bean Burritos

I don’t know why it’s taken so long to blog this recipe.  We’ve made it at least 4 times now, but last night’s version was the best yet.  The mix was looking a little dry, so we added in a can of stewed tomatoes.  It added a ton of flavor and made the salsa unnecessary.  If you don’t use the stewed tomatoes, I highly recommend preparing the rice with chicken broth.   

Corn, Rice & Bean Burritos

1 c fresh or frozen corn, thawed
1 medium onion, chopped
1 medium bell pepper, chopped
1 T coconut oil
2 garlic cloves, chopped
1 1/2 tsp chili powder
1/2 tsp cumin
1 can black beans or the equivalent of prepared dry beans (about 2 c)
1 1/2 c cooked rice or quinoa (optional: prepare with chicken broth instead of water)
1 c chopped fresh or stewed tomatoes (optional)
flour tortillas
cheddar cheese, shredded
green onion, chopped
sour cream
salsa

1) In a large skillet, saute the corn, onion and peppers in oil until tender.
2) Add the garlic, chili powder and cumin; cook 1 minute longer.
3) Add the beans, rice and tomatoes; heat through.
4) Spoon onto tortillas; top with cheese, green onion, sour cream and salsa.

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