Refried Bean and Corn Salsa Burrito

Makes 4 burritos

Ingredients

Corn Salsa

6 cobs of fresh corn, or 1 can of Field Day corn

2 medium slicer tomatoes, diced

½ small red onion, minced

1 jalapeno pepper, diced (two if you’re feeling sassy!)

1 garlic clove, minced

1 ½ tsp of salt

1 tsp of black pepper

1 lime, juiced

1 tbsp of olive oil

Combine corn, tomatoes, red onion, jalapeno pepper, and garlic clove. Add salt and pepper and mix. Juice lime and drizzle in olive oil. Stir to combine. Can be served immediately – but keeps in refrigerator for several days.

Assemble the Burritos

4 Large Tortillas

1 cup of Pepperjack cheese (substitute your favorite cheese)

1 can of refried beans

Corn Salsa (recipe above)

Rice

Spread ¼ cup of refried beans onto a tortilla. Layer cheese, rice, and corn salsa on top of refried beans. Fold the tortilla into a burrito.

Melt a few tablespoons of butter in a non-stick skillet. Sear each side of the burrito.