Another recipe from the June/July 2010 issue of Taste of Home magazine was on the menu tonight (part of the “frugal fiesta” article; these reportedly cost $0.94/serving to make) – Corn, Rice & Bean Burritos. Pictured below, in front, is an assembled burrito, ready to be rolled.
In the back, behold my masterful burrito-rolling skills (well I did used to work at the burrito bar in the West Quad dorm dining hall, rolling up burritos, in college…).
Inside the whole wheat tortillas is a bounty of goodness: brown rice, corn, onion, green pepper, garlic, black beans, cumin, and chili powder. On top of the filling went a spoonful of salsa, a sprinkling of green onions, and a few shreds of sharp cheddar; and beneath, a shmear of light sour cream.
I measured out everything according the the recipe serving size, and I had two burritos, cashing out at around 650 calories for a very filling dinner containing my starch (brown rice and whole wheat tortilla), veggies (onion, green pepper, salsa, corn), and protein (black beans and a little sharp cheddar). Also meat-free, and relatively low sodium. Perfection!