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    You are in: Home / Recipes / Beans and Corn for Burritos Recipe
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    Beans and Corn for Burritos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    landwings's Note:

    great with brown rice, salsa, sour cream, and guacomole as a burrito filling or on nachos. I pefected this recipe while living in the south west and later in the keys, and have found it to be a low cost meal the everyone loves. It will keep up to a week in the fridge and can be frozen. Cooking the beans and corn together insures that the kids get the right balance of amino acids (bean+corn or rice=protein, bean without corn or rice=gas).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a big pot. Add garlic, onion, and jalepeno. Stir until onion is soft and clear.
    2. 2
      Add the kidney beans and 1/2 the water, still stirring. Mash the beans up a little with a fork or a poato masher. Add the black beans and stir them inches If you want you can mash them up a little also. Keep stirring.
    3. 3
      Once this starts to simmer, and the corn, tomatoes, and the retained tomato juices.
    4. 4
      Add the rest of the water. If you are going to let this simmer for a long time while you clean up or make salsa, or if your tomatos weren't very juicy, you will need to add an extra cup of water. Add the cilantro, lime juice, and salt to taste.
    5. 5
      Let this simmer until it is the consistancy you want. It will get better with longer simmering, as long as you stir occasionally and keep it a little bit wet. I recomend about a 1/2hr, but 5 min works fine too.
    6. 6
      Serve with brown rice, nachos, salsa, sour cream, guacomole -- yum.

    Ratings & Reviews:

    • on July 04, 2007

      55

      We recently tried this recipe and found it very good, but prefer things with alittle more zip. We will definately try it again, but probably will added more jalapenos or perhaps a chili or two. Thanks, Landwings!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 06, 2006

      55

      This is a great recipe. I make this often. It freezes very well. I use half and freeze the rest. It's also yummy served over rice. ;)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Beans and Corn for Burritos

    Serving Size: 1 (190 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 363.4
     
    Calories from Fat 114
    31%
    Total Fat 12.7 g
    19%
    Saturated Fat 1.8 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 218.0 mg
    9%
    Total Carbohydrate 51.7 g
    17%
    Dietary Fiber 14.4 g
    57%
    Sugars 6.0 g
    24%
    Protein 15.3 g
    30%

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