Corn and Bean Burritos

  • 4 ounces green chilies, drained and chopped
  • ⅓ cup lime juice
  • 2 tablespoons white vinegar
  • 2 tablespoons honey
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon grated lime peel
  • ½ teaspoon ground cumin
  • 15 ounces black beans, rinsed and drained
  • 2 cups frozen corn, thawed
  • 16 ounces vegetarian refried beans
  • 1 medium cucumber, peeled, seeded and diced
  • ¾ cup salsa
  • ¼ cup green onion, chopped
  • 2 tablespoons fresh cilantro, minced
  • 8 8″ flour tortillas, warmed

In a large resealable plastic bag, combine chilies, lime juice, vinegar, honey, mustard, garlic, lime peel and cumin; add black beans and corn. Seal bag and turn to coat; refrigerate overnight.

Drain and discard marinade. Place beans and corn in a large microwave-save dish. Add refried beans, cucumber, salsa, onions and cilantro. Cover and microwave on high for 5-6 minutes or until heated through. Spoon about 3/4 cup down the center of each tortilla. Fold ends and sides over filling and roll up.

From Taste of Home: Guilt-Free Cooking

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