Preheat oven to 350 degrees. Wrap tortillas in foil, bake for 15 minutes.
In a skillet, warm oil over medium-high heat. Saute onion for 3 minutes. Add cumin, chili powder, bell pepper and zucchini; saute 3 minutes. Stir in beans, corn, if desired, and enchilada sauce. Add rice; saute until heated through, about 1 minute. Remove from heat; let cool slightly.
One tortilla at a time, spoon filling down center. Top with cheese, if desired. Roll up and serve.
Originally Submitted
6/20/2011
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