Olive and Bean Burritos

Makes 4 servings

Ingredients

  • 1 teaspoon cornstarch
  • 2 teaspoons water
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 2 teaspoons salad oil
  • 1 (15 oz.) can kidney beans, drained
  • 1 1/2 cups fresh corn kernels
  • 3/4 cup California Black Ripe Olives, chopped
  • 1/3 cup green onions, sliced
  • 8 cups flour tortillas, (7 or 9 inch)
  • 1 cup Jalapeno Jack or regular Jack cheese
  • Sour cream to taste

Directions

  1. Combine cornstarch with water; add lime juice, honey, coriander and cumin; blend well and set aside.
  2. Heat oil over medium-high heat; add beans, corn and olives.
  3. Cook, stirring gently, just until hot, about 3 minutes.
  4. Add lime mixture. Cook, stirring gently, until mixture boils and thickens slightly, 1 to 2 minutes.
  5. Remove pan from heat and stir in green onion.
  6. Divide bean mixture equally among tortillas; sprinkle with cheese. Top with sour cream to taste. Roll tortilla to enclose filling and hold to eat.