Instructions: 1. Heat oil in large saucepan over medium heat. Add onions and red pepper.

Cover and cook, stirring occasionally, 5 minutes. Stir in garlic, chili powder and cumin, then rice. Add water, salt and oregano; bring to boil.

Cover and simmer 15 minutes. Stir in beans and corn; cook 5 minutes more.

Stir in tomato and green onions and heat through.

2. Spread 1 1/2 cups vegetable mixture in center of each tortilla. Fold in two sides and roll up. Serve with prepared salsa, if desired.

Prep Time: 30 minutes

Cooking Time: 27 minutes Degree of Difficulty: Easy Low-fat

NOTES : Wednesday, December 03, 1997 11:18 AM A tasty vegetarian bean-corn-and-rice take on the Mexican classic (believe us, you wont miss the meat). To make these burritos, the tortilla shells are dinner-plate size, which, when properly folded with the bean-and-rice mixture in the center, encloses the ingredients in a neat package.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.