Classic Mexican flavors and ingredients in a classic Mexican dish-- why change a winning formula?
|2 tbsp||(30 mL) Olive oil|
|1||Small onion, chopped|
|2||Cloves garlic, minced|
|1/2||Red pepper, chopped|
|1/2||Yellow pepper, chopped|
|1/2||Green pepper, chopped|
|1 1/2 cups||(375 mL) Canned black beans, rinsed and drained|
|1 1/2 cups||(375 mL) Canned corn, rinsed and drained|
|2 tsp||(10 mL) Chili powder|
|1 tsp||(5 mL) Cumin|
|Salt and pepper|
|Dash of hot sauce (optional)|
|1/2 tsp||(2 mL) Ground coriander|
|1||(28 oz/796 mL) Can diced tomatoes|
|8||Large Dempster’s® Original Tortillas|
|1||(14 oz/398 mL) Can refried beans|
|2 cups||(500 mL) Cooked white rice|
|2 cups||(500 mL) Grated Cheddar cheese|
|1 cup||(250 mL) Ready prepared salsa|
|1 tbsp||(15 mL) Lime juice|
PREHEAT oven to 350°F (180°C).
HEAT oil in a large skillet over medium-high heat. Add onion and sauté 2-3 minutes. Add garlic and peppers and cook until softened. Stir in beans, corn, chili powder, cumin, coriander, salt, pepper and hot sauce if using. Simmer for 3-5 minutes or until liquid has evaporated. Remove from heat.
LAY tortillas out on a clean work surface. Divide refried beans between each tortilla and spread to cover leaving a 1” (2.5 cm) border. Sprinkle rice over each tortilla evenly; divide vegetable filling between each and sprinkle with cheese. Roll each tortilla tightly around the filling, folding in the ends. Place seam side down on a parchment lined baking tray. Cover burritos with aluminum foil and bake in preheated oven for 15-20 minutes or until heated through.
SERVE with ready prepared salsa and avocado drizzled with lime juice.
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