Isn’t it interesting how our tastes change from childhood to adulthood? Cooked cabbage, beans and anything made with milk were high on my dislike list. It’s beans I want to talk about today, because I love them! Let me just say they are good for you – I won’t bore you with the nutritional details, but they are an excellent source of fibre and protein.
I like to add black beans to dips, salad and soup recipes that don’t call for them. If you are making a cooked dish, add them at the very end of the cooking time or they will turn to mush. Also be sure to rinse them very well with cold water before using to get rid of the starch they are swimming in inside the can.
These Corn, Bean and Chicken Burritos are a nice change of pace from the humdrum. The original recipe did not include chicken, but I like the addition. You can make this mixture in advance and keep it in your fridge for a handy meal- just heat as many portions as you need.
Corn, Bean and Chicken Burritos
- 1-1/3 cups fresh or frozen corn
- 1 medium onion, chopped
- 1 medium green pepper
- 1 Tbsp. oil
- 2 garlic cloves, minced
- 1 Tbsp. chili powder
- 1 tsp. cumin
- 2 tsp. chicken soup base
- 1/2 tsp. pepper
- 1 cup cooked, seasoned, diced chicken
- 1 – 15oz. black beans, rinsed and drained
- 2 cups cooked brown rice
- 8 flour tortillas
- Shredded cheddar cheese
- Sour cream
Sauté corn, onion and green pepper in oil until softened.
Add garlic, spices, chicken, beans and rice.
Heat, stirring frequently, until all ingredients are heated through.
Warm flour tortillas.
Fill tortillas with corn and bean mixture.
Top with toppings and roll up tortillas.
Toppings may also be served on the side.