Black Bean and Veggie Burrito
Recipe makes: 6 (one burrito per serving)
Preparation time: 45 minutes
Cook time: 15 minutes
Equipment: Bowls, spoons, knife, cutting board, aluminum foil, non-stick skillet.
What you need to make Black Bean Veggie Burritos:
- 6 x 9- to 10-inch-diameter whole wheat flour tortillas
- 1 onion medium (chopped)
- 2 teaspoons vegetable oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 chopped red bell pepper
- 1 -12oz canned corn drained
- 1 medium carrot, diced
- 1 – 14oz can black beans, rinsed, drained
- 1/2 cup drained canned Mexican-style stewed tomatoes
- 2 teaspoons minced seeded jalapeño
- 8 Tbsp grated cheddar cheese – low fat
- 4 tablespoons non-fat sour cream
- 4 tablespoons chopped fresh cilantro
How to make Black Bean Veggie Burritos:
Step 1: Preheat oven to 350°F.
Step 2: Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
Step 3: Combine onion and oil in large non-stick skillet. Stir over medium-high heat until onion is golden, about 6 minutes.
Step 4: Add cumin and chili powder; stir 20 seconds.
Step 5: Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes.
Step 6: Add beans, tomatoes and jalapeño; bring to a simmer. Season with salt and pepper.
Step 7: Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro.
Step 8: Fold sides of tortillas over the filling and bring up the bottom flap and continue to roll until the whole wrap is secured.
Step 9: Turn each package, seam side down, onto a plate.
Allergy information:
Wheat and Milk
Substitutions:
To make this recipe milk free use plant-based cheese alternative.
Storage information:
Refrigerate within 2 hours of preparation. Store in refrigerator for up to 1-2 days.
Nutrition Facts Table
Nova Scotia School Food and Beverage Standard: Maximum
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