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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