Black Bean and Corn Burritos

Black Bean and Corn Burritos


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These burritos are really filling and great on-the-go!

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Time needed

10 min preparation + 5 min cooking


  • 2 tsp. chili powder
  • 1 can (15 to 19 oz.) black beans, rinsed, drained and coarsely mashed
  • 1 15-oz. can whole-kernel corn, drained
  • 3 Tbs. sliced pickled jalapeno chiles, drained and chopped
  • 4 burrito-size flour tortillas, warmed
  • 2 C. thinly sliced or chopped lettuce
  • 2 med. tomatoes, chopped
  • 1 C. shredded Mexican-blend cheese
  • sour cream

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In 3-quart saucepan, toast chili powder over medium heat until fragrant, about 1minute. Stir in black beans, corn and jalapeno chiles; cook, stirring occasionally, until mixture is hot, 3 to 4 minutes.

Spoon one-fourth of bean mixture into center of each tortilla; top each with one-fourth of lettuce, tomatoes and cheese. Fold two opposite sides of each tortilla over filling, then fold over the other sides to form a package. Serve with sour cream, if you like.

Each serving (without sour cream): About 490 calories, 20g protein, 75g carbohydrate, 15g total fat (7g sat.), 25mg cholesterol, 985mg sodium.

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