Wednesday, August 20, 2014

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Three Sisters Burritos

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TWC News: Three Sisters Burritos
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6 - 8 burritos

3/4 cup medium grain white rice
1 1/2 cups water
1 large clove garlic, minced
1 cup deseeded zucchini, diced into 1/4- to 1/2-inch chunks
1 cup fresh corn
2 - 3 tablespoons vegetable oil
1/4 - 1/2 teaspoon ground cumin
1 15-ounce can low sodium black beans
2 cups grated cheddar or Mexican blend cheese
6 - 8 large flour burrito wraps

Add 3/4 cup medium grain white rice to a pot with 1 1/2 cups of water, and let that simmer with a lid on top.

While keeping your eye on the rice, mince 1 large clove of garlic, deseed and dice about 1 cup of zucchini and cut the corn off of 3 small ears of corn.

Then add 2 to 3 tablespoons of vegetable oil to a large, heavy-bottomed pan along with the minced garlic, zucchini and corn. Add a good sprinkling of ground cumin, and cook that for 3 to 4 minutes.

Once the zucchini is tender, add one 15-ounce can of low sodium black beans, and cook that until the liquid has evaporated.

Once that's done and the rice is done, it's time to assemble the burritos.

Add a big spoonful of the cooked rice to the lower third part of the burrito shell, and top that with some of the beans, corn and squash. Then add a generous amount of shredded cheddar or Mexican blend cheese.

Fold the outside edges over and roll it up into a burrito. You can leave it whole or slice it in half and serve it with tomato salsa on the side.

Use yellow summer squash and red beans instead if you like. ClientIP:,, UserAgent: CCBot/2.0 ( Profile: TWCSAMLSP