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Ingredients

• 3 15-ounce cans  red kidney and/or black beans, rinsed and drained
• 1 14-1/2-ounce can  diced tomatoes, undrained
• 1-1/2 cups  bottled salsa or picante sauce
• 1 11-ounce can  whole kernel corn with sweet peppers, drained
• 1   fresh jalapeno chile pepper, seeded and finely chopped (optional)
• 2 teaspoons  chili powder
• 2 cloves  garlic, minced
• 16 8- to 10-inch  flour tortillas, warmed
• 2 cups  shredded lettuce
• 1 cup  shredded taco cheese or cheddar cheese (4 ounces)
•   Sliced green onions and/or dairy sour cream (optional)

Description

Everyone Likes Burritos, And This Recipe Makes Enough To Serve A Crowd. For Easy Serve-alongs, Pick Up A Fruit Salad From The Deli And A Package Or Two Of Mexican-style Rice Mix.

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