Natalie Brown
Salsa-Rice Burritos
(serves 4-6)
1 1/2 Cups salsa, plus additional if desired
1 1/2 tsp Chili powder (or less if desired)
1 cup uncooked instant rice
1 can black beans (15 oz), rinsed and drained
1 can (11 oz) Mexi-corn (has red and green peppers), undrained
1 1/2 cups shredded Cheddar cheese (6 oz)
8 flour tortillas (8 inch diameter)
Heat salsa and chili powder to boiling in 10-inch skillet. Stir in rice; remove from heat. Cover and let stand 5 minutes. Stir in beans, corn and cheese.
Spoon about 1/2 cup rice mixture onto center of each tortilla. Fold into a burrito. Serve with additional salsa, sour cream, etc... as desired.
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