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Black Bean Vegetable Burritos

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  Vegetable oil 1 Tablespoon
  Green onions 3 , chopped
  Garlic clove 1 Large, minced
  Diced zucchini 1 Cup (16 tbs)
  Red bell pepper/Green bell pepper 1 , chopped
  Dried oregano 1 Teaspoon
  Ground cumin 1 Teaspoon
  Canned black beans/Kidney beans 19 Ounce, rinsed and well-drained (1 Can)
  8 inch flour tortillas 8 (20 Centimeter Size, Preferably Whole Wheat)
  Shredded part skim mozzarella cheese/Shredded part skim cheddar cheese 1 Cup (16 tbs)
  Salsa 1 Cup (16 tbs) (Mild Or Medium)
  Light sour cream 1⁄2 Cup (8 tbs)

1. In a large nonstick skillet, heat oil over medium heat. Add green onions, garlic, zucchini, bell pepper, oregano and cumin; cook, stirring, for 5 minutes or until vegetables are tender-crisp. Stir in beans; cook 1 to 2 minutes or until heated through.
2. Spoon 1/4 cup (50 mL) of the bean mixture down the middle of each tortilla. Top each with 2 tbsp (25 mL) shredded cheese, 2 tbsp (25 mL) salsa and 1 tbsp (15 mL) sour cream. Roll to enclose filling. Wrap each burri-to in a paper towel. Place 4 at a time on a plate; microwave at Medium-High for 3 to 4 minutes or until heated through. To heat a single burrito, microwave at Medium-High for 1 minute.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2187 Calories from Fat 644

% Daily Value*

Total Fat 72 g111.2%

Saturated Fat 23.1 g115.6%

Trans Fat 0 g

Cholesterol 124.8 mg41.6%

Sodium 6408.5 mg267%

Total Carbohydrates 278 g92.6%

Dietary Fiber 37.4 g149.6%

Sugars 26.4 g

Protein 92 g185%

Vitamin A 163.4% Vitamin C 368.4%

Calcium 220.3% Iron 61.7%

*Based on a 2000 Calorie diet

Black Bean Vegetable Burritos Recipe