Southwestern Whole Grain Burritos

INGREDIENTS

• 1 (15-ounce) can Black Beans, drained and rinsed
• 2 cups water
• 1 cup whole grain wheat
• 1/4 cup plus 2 tablespoons vegetable stock
• 1/4 cup lime juice
• 1 (4-ounce) jar chopped green chilies, drained
• 1 tablespoon olive oil
• 10 sprigs fresh cilantro
• 1/2 teaspoon cumin
• 3 cups brown rice, cooked
• 1 (8-3/4-ounce) can corn, drained
• 1/2 cup red bell pepper
• 1/2 cup green onions, sliced
• 8 (6-inch) corn tortillas
• 2 cups lettuce, shredded
• 2 cups tomato, chopped

PREPARATION

1. Combine water and wheat in a medium saucepan.
2. Bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
3. Drain well and set aside.
4. Combine stock, lime juice, chilies, oil, cilantro, and cumin in a blender. Process until smooth.
5. Combine with wheat, rice, beans, corn, pepper, and onions. Stir well.
6. Place tortillas on baking sheets. Bake at 350°F for 15 to 20 minutes or until crisp.
7. Arrange ¼ cup lettuce on each tortilla. Top each with 1 cup rice mixture and ¼ cup chopped tomato.
8. Serve immediately.