Healthy Start is a pregnancy and parent & baby program.

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Bean and Corn Burritos

Bean & Corn Burritos


1 can (540 mL) kidney
beans, drained & rinsed
1 can (398 mL) tomatoes,
diced & drained
1 Tablespoon chili powder
2 teaspoons garlic powder
1 Tablespoon cumin
1 can (341 mL) corn, whole
kernel, drained
1 cup cheddar cheese, grated
1 bunch green onions,
10 large flour tortillas, whole


  1. Preheat oven to 350.F.
  2. In a bowl add beans, tomatoes and spices. Mash well using a fork, potato masher or a hand mixer.
  3. Add corn, cheese and green onions and mix together.
  4. Spread 2-3 tablespoons of bean and corn mixture on each tortilla and roll up.
  5. Place rolled tortillas on a baking sheet and bake for 15 minutes.

Serves 10


  • You can spread the bean and corn mixture on toasted whole wheat bread instead of tortillas.
  • Add avocado and green peppers too.