Bean and Corn Burritos

This bean and corn burrito recipe creates a meal that is healthy, tasty, and easy to prepare.

Preparation Time: 25 minutes. Cook time: 20 to 25 minutes.

Serves six as a main dish.
Ingredients

• 6 large whole-grain or 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.
• Serve and enjoy!