Bean-And-Corn Burritos

Name: Bean-And-Corn Burritos
Ingredients: 1 c. chopped onions; 1/2 tsp. garlic powder; 1 (14 oz.) can tomatoes, drained; 3/4 tsp. ground cumin; 1/8 tsp. chili powder; 1 can kidney beans, drained; 1 (4 oz.) can chopped mild green chilies; 1 c. frozen corn; 3 oz. Monterey Jack cheese, shredded; 4 flour tortillas

10 ingredients

8 steps

Ingredients

1 c. chopped onions
1/2 tsp. garlic powder
1 (14 oz.) can tomatoes, drained
3/4 tsp. ground cumin
1/8 tsp. chili powder
1 can kidney beans, drained
1 (4 oz.) can chopped mild green chilies
1 c. frozen corn
3 oz. Monterey Jack cheese, shredded
4 flour tortillas

Directions

1

Saute onions in a little margarine for 3 to 4 minutes.
2

Add garlic powder, tomatoes, cumin, beans and chilies.
3

Stir often. Simmer for 5 minutes.
4

Add corn and cook 2 minutes more.
5

Place a tortilla on a plate. Mound the chili mixture (about 3/4 cup) onto the tortilla.
6

Top with about 1/4 of the cheese.
7

Roll tortilla and put seam side down.
8

You may microwave about 30 seconds to melt cheese.