Here is the third and final part of my recipe for homemade Chipotle burritos! On Wednesday I revealed how I make the seasoned ground beef, and yesterday I shared my recipes for cilantro-lime rice, pico de gallo, and guacamole. Now it’s time to discuss corn, beans, and queso. Serve burritos with tortillas (or as a burrito salad) and tortilla chips. And don’t forget the shredded cheese, sour cream, and lettuce.
Homemade Chipotle Burritos Part 3: Corn and Beans
Ingredients
Corn
- 2 cups corn, frozen
- 2 tsp lime juice
- 2 Tbsp fresh cilantro, chopped
Black Beans
- 1- 15.5 oz can black beans, rinsed and drained
- 1 clove garlic, minced or 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1 tsp lime juice
Instructions
Corn
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Thaw frozen corn in the microwave or on the stove.
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Mix in lime juice and cilantro. Set aside.
Black Beans
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Warm black beans in the microwave (in a bowl) or on the stove.
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Mix in garlic, cumin, oregano, and lime juice. Set aside.
Restaurant-Style Queso Blanco Dip
Click here to view this recipe in a previous post.