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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 I used for the burritos will 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.

Publix currently has their Ground Round at $2.99 lb., but Winn Dixie has their Ground Beef at $1.99 lb.

Publix has the flour tortillas B1G1 and avocados for $.99, so it’s the perfect week to do burritos.

I also got a can of corn at Publix 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 for about 3-5 minutes. Add in the beans, corn, and salsa. Cook for 3-5 minutes over medium heat or until most liquid is absorbed. Cover and simmer over low heat for at least 15 minutes. This 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
Avocado + Lime
Sour Cream
Extra Salsa

How To Make Corn Black Bean Burritos:

Cook the rice according to the 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 the 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 it’s rolled, you can top it with whatever toppings you like. My favorites- are lettuce, diced avocado with a squeeze of lime juice and salt, sliced olives, sour cream, and salsa.

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


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