• 19 Ratings

These burritos have all of the classic ingredients: corn, beans, tomato, chile peppers, and green onions, wrapped up in phyllo dough and baked to a golden brown.

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
30 mins
bake:
20 mins at 400°
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. In a medium saucepan heat oil over medium heat. Add the 1/2 cup green onions and the garlic; cook about 3 minutes or just until green onions are tender, stirring occasionally. Remove from heat. Stir in beans, corn, rice, 1/2 cup of the tomatoes, the cheese, and chile peppers. Set aside.

    Advertisement
Instructions Checklist
  • Unroll phyllo dough; remove one sheet of the phyllo dough and place on a flat surface. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Lightly coat the phyllo sheet with cooking spray. Lay another sheet of phyllo dough on top of the first sheet and lightly coat with cooking spray. Repeat with two more sheets to make a stack of four sheets. Repeat with the remaining phyllo sheets to make two more stacks. Cut each phyllo stack in half crosswise to make six stacks total (each 9x7 inches).

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • To assemble burritos, spoon about 2/3 cup of the bean mixture along one long side of each phyllo stack, leaving about 1 1/2 inches of space on each end. Fold short sides up and over filling; roll up phyllo around filling, starting at the long side. Place burritos, seam sides down, on a large baking sheet. Coat tops of burritos with cooking spray.

Instructions Checklist
  • Bake about 20 minutes or until tops are golden brown and filling is heated through. Serve with the remaining 1/2 cup chopped tomato and the sour cream. If desired, sprinkle sour cream with additional green onions.

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

323 calories; total fat 11g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 18mg; sodium 429mg; potassium 331mg; carbohydrates 47g; fiber 6g; sugar 2g; protein 14g; trans fatty acid 0g; vitamin a 923IU; vitamin c 8mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 56mcg; vitamin b12 0mcg; calcium 172mg; iron 3mg.
Advertisement

Reviews

19 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
11/21/2013
This was pretty good & easy to make. However, it was more time consuming than estimated. I added fresh cilantro, extra adobe sauce & doubled the cheese. I also served it with homemade guac and sour cream
Advertisement