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Corn Black Bean Burritos

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I have been looking forward to these Corn Black Bean Burritos all day! The taco meat that I used for the burritos is going to do double-duty tomorrow night for the Taco Puffs. I also use this same meat base when I make taco salads. A great recipe to have, for sure. Right now Publix has their Ground Round $2.99 lb., but Winn Dixie has their Ground Beef $1.99 lb. Publix has the flour tortillas B1G1 and avocados for $.99, so its the perfect week to do burritos. I did get a can of corn at Publix also because they had canned Green Giant Veggies B1G1. Alright…enough about the sale.

Corn Black Bean Burritos Recipe:

Corn Black Bean Burritos

Corn Black Bean Burritos Ingredients:

Taco Meat:
1-1/2 lb. ground beef (remember, this is for two dinners)
1/3 cup taco seasoning (or 1-1/2 packets)
3/4 cup water
1 cup salsa
1 can black beans, drained and rinsed
1 can corn, drained

Brown the meat in a large skillet over medium-high heat until no longer pink. Drain off excess fat and return to pan. Stir in taco seasoning and water. Cook over medium heat about 3-5 minutes. Add in the beans, corn and salsa. Cook for another 3-5 minutes over medium heat, or until most of the liquid is absorbed. Cover and simmer over low heat for at least 15 minutes. This really allows the flavors to combine.

Corn and Black Bean Burritos:

Taco Meat from above recipe
1 package Mexican rice (I used Rice Pilaf Knorr Sides- its all I had)
4 flour tortillas– burrito size
Shredded Cheese
Lettuce
Avocado + Lime
Olives
Sour Cream
Extra Salsa

How To Make Corn Black Bean Burritos:

Cook the rice according to package directions. I only had the Rice Pilaf flavor tonight, and I think I liked it better than the Mexican rice. But, use whatever you have on hand.

Warm the flour tortillas on a plate under a damp paper towel in the microwave for 45 seconds. Put one on a plate and begin to assemble. Put 1/3 cup rice in a center near the bottom (the tortilla package at Publix has a picture on the back that shows you how to roll it). Put 1/2 cup taco meat on the rice and top with shredded cheese. Fold the sides over and starting at the bottom, roll up. If you have a hard time, you can probably google “how to roll a burrito”!

Once its rolled, you can top it with whatever toppings you like. My favorites- lettuce, diced avocado with a squeeze of lime juice and salt, sliced olives, sour cream, and salsa.

This totally hit the spot tonight. Save your leftovers for Taco Puffs tomorrow night!

Enjoy!

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