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Spicy black bean burritos
Preparation time: 25 minutes
2 cans (15 ounces each) black beans, rinsed and drained
Place beans in a nonstick skillet over medium heat. Mash about half of the beans with a fork or the back of a spoon. Add corn, rice, picante sauce, lime juice, and cumin. Stir to combine. Cook over medium heat, stirring frequently, until hot and bubbly.
Warm tortillas, if desired. Spoon 1/2 cup bean mixture down the center of each flour tortilla. Fold tortilla around filling. Top with a dollop of fat-free sour cream if desired.
Bean filling can be made ahead and frozen or refrigerated until serving time. Warm over low-medium heat on the stove or in the microwave.
Yield: 10 burritos
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