This easy-to-make Mexican-style dish can be whipped up relatively quickly and is a nutritious and healthy dish for the family to enjoy. To make this dish more family friendly; read picky-eater friendly, I used less chile peppers in my version.
2 tsp canola oil
3 cloves of garlic – minced
1 15oz can pinto beans (BPA free) rinsed and drained
1/2 cup thinly sliced green onions
1 cup frozen whole kernel corn – thawed
1 cup cooked brown rice
1 cup chopped seeded tomatoes
3 oz queso fresco, crumbled
1 tsp finely chopped chipotle chile peppers (I used much less when feeding the kids)
12 sheets frozen phyllo dough cut into 14x9inch rectangles, thawed
Olive oil spray (some may prefer the butter-flavored non-stick spray)
1/2 cup light sour cream
sliced green onions
1. Preheat oven to 400°F. Heat oil in a medium saucepan and add 1/2 cup green onions and the garlic; cook, stirring occasionally, for about 3 mins until the green onions are tender. Remove from heat and stir in beans, corn, rice 1/2 cup of tomatoes, cheese and chile peppers. Set aside.
2. Unroll Phyllo dough and remove one sheet, (covering the rest of the dough with plastic wrap. Place the sheet on a flat surface and lightly coat with olive oil spray Lay another sheet of dough on top of the first sheet and lightly coat with oil as you did the first. Repeat 2x more until you have a 4 sheet stack. Cut each sheet in half crosswise.
3. Spoon 2/3 cup of the mixture along the long side of each phyllo stack, leaving about 11/2 ins of space on each end. Fold short sides up and over filling then roll up phyllo around filling, starting at the long side. Place the burritos, seam side down on a large baking sheet. Coat with olive oil spray.
4. Bake 20 mins until tops are golden brown and filling is heated. Mix remaining 1/2 cup chopped tomato and mix green onions into the sour cream. Serve while warm.
This recipe is part of the Delicious Dish Tuesday Blog-hop. Click on the link below to visit other great dishes.