2 T. olive oil
3 garlic cloves, finely chopped
1/2 of one small onion, diced
1 red bell pepper, sliced
1 15-oz. can diced tomatoes
1 small can green chilis
1/2 c. corn
1 15-oz. can black beans
1 c. brown rice
1/4 c. water
1 pkg. McCormick burrito seasoning
2 T. chopped fresh cilantro
Mexican cheese
flour tortillas
Preheat oven to 400°. Heat oil in skillet on medium heat. Add garlic, onion and red pepper; cook until pepper starts to brown. Add tomatoes, green chilies, corn, beans and rice. Add water and burrito seasoning. Simmer on low until heated through. Remove from heat and add cilantro. Roll up tortillas in foil and place in oven until heated (about 10 min). Place filling mixture in each tortilla, add desired amount of cheese, and roll tightly. Place seam-side down. Serve with guacamole, salsa and sour cream. Serves 5-6.
Second meal:
Use the mixture the next day as a topping for taco salad or nachos, or with eggs for breakfast (pictured above). Delicious!
Christin McKamey
