Black Bean and Corn Burritos

Black Bean and Corn Burritos
  • Prep Time: 30
  • Total Time: 50
  • Servings: 8

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About this Recipe

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 Avocado, diced
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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