On-the-Ranch Corn and Bean Burrito Filling

This recipe is suitable for a: vegetarian/vegan diet.

Category: Appetizers and Dips




Ingredients:
-----------------------------------------------------

1 cup fresh or frozen whole kernel corn
2 cups cooked black beans
11/2 cups whole cooked soybeans
2 Roma tomatoes, chopped
1 teaspoon olive oil
5 Tablespoons chopped white onion
2 ounces chili pepper (mild or hot, your preference), chopped
1 bell pepper, chopped
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon ground oregano
2 teaspoons fresh cilantro
2 Tablespoons lime juice




Instructions:
-----------------------------------------------------

In a large bowl, combine corn, both beans, and tomatoes and mix until combined. Heat oil in a saute pan and add onion, peppers, and garlic; saute until soft. Add bean mixture to pan and toss until well heated. Add seasonings and juice and heat until spices are well incorporated.

Serving Suggestions: This recipe holds very well and even tastes better the second day. Keep refrigerated, but do not freeze (it will become mealy in texture). Serve rolled in a tortilla, as a thick dip for vegetables or crackers, or stuffed in a pita pocket.




Additional Comments:
-----------------------------------------------------

From The Vegetarian Resource Group - http://www.vrg.org



If you try this recipe please come back and leave a review!