Submitted by: Sue in NJ

Recipe By: Karen Alexander, Kitchen in the Clouds: The Essential Vegan Guidebook

Serving Size: 8

2 cups cooked beans — pintos; rinse if canned
1 medium onion — chopped
4 ounces green chili peppers — diced
2 cups corn kernels
2 cups salsa
1/2 teaspoon chili powder
3 cloves garlic — minced
8 corn tortillas

Combine all ingredients in a saucepan, mix well, then heat for 15 minutes.

Serve over brown rice or use to stuff burritos. Makes apx. 8 to 10 burritos.

Per Serving: 183 Calories; 1g Fat (5.8% calories from fat); 8g Protein; 38g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 327mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat.

NOTES: Nutritional info includes corn tortillas.
May also use multi-grain tortillas.

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