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A MEXICAN MEAL WITHOUT THE MEAT

TONIGHT'S SOLUTION: Vegetarian Burritos

TO MAKE THE MEAL: Serve with Spanish rice and guacamole

If you have a great-tasting main dish recipe that uses no more than five ingredients and can be made in 30 minutes or less, tell us. (Salt, pepper, water and oil for greasing a pan don't need to be included in the ingredient count.) If we publish your recipe, we'll send you a 5:30 Challenge apron. Send recipes to 5:30 Challenge, Atlanta Journal-Constitution, Eighth Floor, 72 Marietta St. NW, Atlanta, GA 30303; or e-mail fivethirty@ajc.com.

ENTREE

Vegetarian Burritos

1 (15-ounce) can black beans, rinsed and drained

1 (14-ounce) can Mexican stewed tomatoes, drained and coarsely chopped or broken up with your hands

1 (11- or 15-ounce) can Mexicorn or Fiesta Corn, drained

4 burrito-sized flour tortillas

2 cups shredded Mexican-blend cheese

- In a saucepan over medium heat, combine black beans, stewed tomatoes and corn and bring to a simmer. Drain off excess liquid.

- Divide mixture equally onto tortillas. Sprinkle each with 1/2 cup cheese. Roll burritos, and place seam side down on microwave-safe plates.

- Microwave each burrito on high for 30 to 60 seconds, or until cheese melts.

Makes 4 servings.

Nutritional information per serving: 403 calories (14 percent from fat), 14g protein, 73g carbohydrates, 10g fiber, 6g fat (1g saturated), no cholesterol, 864mg sodium.

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