Black Bean And Corn Burritos From Lhj

Course : Beans
Serves: 4
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2 teaspoons vegetable oil
1 cup finely chopped onions
1 medium red pepper -- diced
2 teaspoons minced garlic
2 teaspoons chili powder
1 teaspoon cumin
1/2 cup long-grain rice
1 cup water
1 teaspoon salt
1/4 teaspoon oregano
19 ounces black beans -- drained and rinsed
10 ounces frozen whole kernel corn
1 cup diced tomato
1/3 cup chopped green onions
4 tortillas burrito-size flour tortillas -- (9 inch), heated
1 jar salsa -- optional

Preparation / Directions:

1. Heat oil in large saucepan over medium heat. Add onions and red pepper. Cover and cook, stirring occasionally, 5 minutes. Stir in garlic, chili powder and cumin, then rice. Add water, salt and oregano; bring to boil. Cover and simmer 15 minutes. Stir in beans and corn; cook 5 minutes more. Stir in tomato and green onions and heat through. 2. Spread 1 1/2 cups vegetable mixture in center of each tortilla. Fold in two sides and roll up. Serve with prepared salsa, if desired.

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