Red Bean and Corn Burrito
Make lunch speedy quick with this Tex-Mex inspired Red Bean and Corn Burrito. A little spicy perfectly paired with beans and corn.
Ingredients
- 1 Tsp vegetable oil
- 1/2 onion, diced
- 1/2 lb ground beef
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cayenne pepper
- 1 can kidney beans, rinsed and drained
- 1 can corn, drained
- 1/2 jalapeño, diced
- 6 tortillas
Instructions
- In a large skillet over medium-high heat add oil and cook onion until translucent. Add beef and season with cumin, salt, pepper, and cayenne pepper. Cook until no longer pink and drain off excess fat. Add beans, corn, and jalapeño and cook until warmed through, about 5 minutes. Serve in warmed tortillas.
Notes
You can easily substitute black beans for kidney beans.
To take a little spice out, make sure to remove the seeds from the jalapeño before adding to the mixture.
