Recipe for Vegetable and Brown Rice Burrito 
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Yield:
4
Ingredients:
Amount Ingredient
1 tbl oil
8 x white button mushrooms, sliced, up to 10
1 x green or red bell pepper, seeded and diced
2 x cloves garlic, minced
2 cup cooked brown rice
15 oz canned red kidney beans or black beans, rinsed and drained
1 cup corn kernels
(fresh or frozen or canned)
2 lrg scallions, trimmed and chopped
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
4 x flour tortillas, (10-inch)
1/2 cup shredded reduced-fat Swiss cheese
OR Monterey jack cheese
1/2 cup prepared or homemade salsa
Instructions:
Instructions: MAKES 4 LARGE BURRITOS LACTO

This bulging burrito, adorned with salsa and stuffed with rice, beans and vegetables, makes for a filling meal.

Heat oil in large nonstick skillet over medium-high heat. Add mushrooms, bell pepper and garlic. Cook, stirring, for 5 to 6 minutes. Stir in rice, beans, corn, scallions and seasonings. Cook over medium heat and stir frequently, until mixture is steaming, about 4 to 6 minutes. Remove from heat. Warm tortillas over hot burner or in skillet and place on large serving plates.

Spoon rice and bean mixture down center of each tortilla. Top each with 2 tablespoons cheese. Roll tortillas around filling, folding ends in as you roll. Spoon your favorite salsa or guacamole over burritos.

Makes 4 large
burritos.

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