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Delicious Black Bean Burritos
Reviews:
May 05, 2004

These were amazing, we cooked them up for Cinco de Mayo, and my fiance won't stop talking about how good they were. I doubled the batch and made a few changes and added: 1/2 t. cumin and 1/2 t. chili powder, a can of diced green chiles, 2/3 c. frozen corn kernels, 8 oz. cream cheese, a can of Rotel diced tomatos and green chiles and upped the garlic to 3 t. I served them with shredded cheddar cheese and they were out of this world. The diced tomatos added moisture--I noticed people had complained about these being too dry. They turned out perfect! This one will be a regular at my house.

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