Healthy Bean & Veggie Burritos - Zucchini, Squash, Black Beans, Corn, Cheese
Below is a great meatless, frugal recipe that I would like to share. It is an easy, tasty, and good-for-you recipe that utilizes those fresh veggies that are so readily available right now. In addition to serving it in tortillas, I have also served it as a dip by pairing it with tortilla chips or pita chips. Also, leftovers make a great taco salad topping. Yum!!!
Healthy Bean & Veggie Burritos
1 small zucchini, shredded
1 small yellow squash, shredded
1 medium carrot, shredded
1 small onion, finely chopped
1 tablespoon olive oil
1 can (16 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1-1/2 cups frozen corn, thawed and drained
1 cup salsa
2 tablespoons reduced-sodium taco seasoning
1 teaspoon ground cumin
1 cup (4 ounces) shredded part-skim mozzarella cheese
8 flour tortillas (8 inches), warmed
In a large skillet over medium heat, cook and stir the zucchini, yellow squash, carrots and onion in oil for 3-5 minutes or until tender. Stir in the beans, corn, salsa, taco seasoning and cumin. Cook and stir for 5-7 minutes or until vegetables are tender.
Remove from the heat. Stir in cheese. Spoon about 2/3 cupful filling down center on each tortilla. Fold sides and ends over filling and roll up. Yield: 8 servings. Serve with shredded lettuce, chopped tomatoes and sour cream.
Submitted by Angela Bond of Wilkesboro, NC
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