Cheesy Corn and Bean Burritos

I have a family that loves meat.  Usually any recipe I prepare has some sort of meat in there, but sometimes I get quite tired of it and want something simple, with just some sort of vegetable and no meat in sight.

As I was preparing my menu plan two weeks ago, I was looking through my Gooseberry Patch cookbook and saw these burritos.  That's it, just what I was wanting and since my family loves burritos, I knew this was a must try.

They are SO good, oh my goodness, delicious and no meat in sight.  I adapted them slightly from the original recipe.

Cheesy Corn and Bean Burritos

Adapted from Gooseberry Patch

15 oz can black beans, drained and rinsed
16 oz can corn, drained
8 oz can chopped grean chiles, drained
12 oz package shredded monterey jack cheese, divided
2 cups cooked rice (I added in a packet of the Sazon Goya seasoning)
6 to 8 10in flour tortillas
Salsa (I used homemade)


Combine beans, corn, chiles, 2 cups cheese; stir in cooked rice. Spoon 1/2 cup bean mixture along the center of each tortilla; top with 2 tablespoons salsa.

Roll up burrito-style and place seam side down on a plate.

Heat up a non stick skillet, and grill the burritos on each side for a minute or so until nicely brown.  You will have a nice crispy outside and a soft inside when you bite into it.

Enjoy!!!