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 email@example.com.
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.