Preparation Time: 25 minutes. Cook time: 20 to 25
minutes. Serves six as a
main dish.
Ingredients
6 large corn tortilla shells
1 15-ounce can of black beans (well rinsed)
1 15-ounce can of kidney or navy beans (well rinsed)
½ of a 15-ounce can of diced tomatoes
2 cups frozen corn kernels (about 10 to 12 ounces)
1 teaspoon basil
2 cloves minced garlic (use minced garlic from a jar to save time)
1 teaspoon cumin
1 teaspoon cayenne pepper (omit for a less-spicy burrito)
½ cup crumbled feta cheese
½ cup cheddar cheese (soy or regular)
Instructions
Preheat
oven to 375 ° F.
Rinse
black beans and kidney beans well and place into large stove-top
pan.
Add ½ can
of diced tomatoes.
Add 2 cups
frozen corn.
Heat
mixture over medium-high heat, stirring often to prevent beans
from sticking to pan.
Add basil,
garlic, cumin, and cayenne.
Continue
to stir and heat until the mixture is hot but not boiling (about
8 minutes).
Remove
mixture from heat.
Gently
stir in feta cheese crumbles.
Divide the
mixture evenly among the tortilla shells.
Roll
shells into burrito shape and place into a lightly greased glass
baking dish (canola or olive oil works well for greasing dish).
Use two baking dishes if needed. Secure each shell with a
toothpick, if necessary.
Place
baking dishes into the oven for 20 to 25 minutes or until hot.
Approximately 5 minutes before burritos are done cooking,
sprinkle the cheddar cheese or soy cheese over the top to melt.
