Mexican

Rebecca's Black Bean Burritos is for Dinner.

Rebecca's Black Bean Burritos takes several minutes to prepare.

Rebecca's Black Bean Burritos takes several minutes to cook.

Rebecca's Black Bean Burritos makes 16 servings.

The ingredients for Rebecca's Black Bean Burritos are:

2 cans Kuner's Southwetern-Jalapeno Black Beans
1-16 oz jar Salsa
1-16 oz bag frozen corn
1-16 oz extra firm tofu
1 cup basmatic brown rice
2 bags La Tortilla Fctory Smary & Delicious Tortillas

Here is how you make Rebecca's Black Bean Burritos:

1. soak rice in water for 30 minutes, then cook as directed.2. mix well black beans (drain first) with salsa. Over mix so that the beans definitely come apart (not quite to refried bean consistency, but you get the picture). 3. I let the bean-salsa mixure rest in a colander in order to drain off excess moisture. Mix in corn (in colander).4. cube tofu and cook for 10 minutes under a broiler5. When rice is done, mix into bean-salsa-corn mixture.6. When well combined, gently fold in tofu.7. Start filling tortillas. Roll. I then freeze them (individually) and toss them in the micro for 2 minutes (frozen) when I want an extra snack.Number of Servings: 16Recipe submitted by SparkPeople user REBECCARMILES.

The nutritional information for Rebecca's Black Bean Burritos is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 202.3

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 488.4 mg
• Total Carbs: 40.3 g
• Dietary Fiber: 12.6 g
• Protein: 11.5 g

Rebecca's Black Bean Burritos is Mexican cuisine.

The dietary needs meet for Rebecca's Black Bean Burritos is Vegan