Black Bean Vegetable Burritos
|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.