Hearty Burritos

I still haven't been to the store OR made a meal plan for this week. I have some frozen cooked chicken in the freezer, so I think I'll make chicken burritos and black bean and corn salsa. The burrito recipe calls for ground beef, but I'm going to try it with chicken instead.

Hearty Burritos
1/2 pound ground beef
1 large green pepper, chopped
1 medium onion, chopped
1 can (15 oz) black beans, rinsed and drained
1 can (14-1/2 oz) Mexican diced tomatoes, undrained
1 cup frozen corn, thawed
1/2 cup salsa
1 cup cooked rice
2 tsp chili powder
1/2 tsp salt
2 cups (8 oz) shredded cheese
8 flour tortillias (10 inches)
sour cream, chopped tomatoes, guacamole, additional shredded cheese and salsa, optional

1. In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain (I just used cooked shredded chicken and minced onion flakes). Add the beans (I used Amy's Refried Beans-yum!), tomatoes, corn, salsa, rice, chili powder and salt. Sprinkle 1/4 cup cheese off-center on each tortillia; top with about 1 cup beef mixture. Fold sides and ends over filling.
2. Wrap burritos individally in foil and freeze for up to 3 months. Or place burritos seam side down on a baking sheet.
3. Bake at 350 degrees for 25 minutes or until heated through. Serve with your choice of recommended toppings.

To use frozen burritos: Thaw in the refrigerator overnight. Bake and serve as directed.