Black Bean Veggie Burritos

Ingredients

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, large or 280g

• Onions

  Raw

  1 medium or 110g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Chili powder

  Spices

  ½ tsp or 1g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ½ cup or 82g

• Carrots

  Raw

  1 medium or 61g

• Canned black beans

  Low sodium, drained

  1 ⅔ cup or 433g

• Tomatoes, Stewed, Mexican Recipe

  Del Monte

  ½ cup or 126g

• Mexican cheese

  Blend, reduced fat

  ½ cup, shredded or 57g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Preheat the oven to 350°F. Wrap tortillas in foil and warm in the oven for about 15 minutes.
2. In a large nonstick skillet, heat oil over medium-high heat. Add chopped onion and cook until golden, about 6 minutes.
3. Stir in cumin and chili powder, cooking for 20 seconds. Add bell pepper, corn, and carrot, and sauté until almost tender, about 5 minutes.
4. Add beans and tomatoes. Bring to a simmer, season with salt and pepper, then remove from heat.
5. Place warm tortillas on a work surface. Spoon filling down the center, dividing equally. Top each with cheese, sour cream, and cilantro.
6. Fold sides of tortillas over filling to form burritos and serve.

Similar Foods

• Delicious Black Bean Burritos
• Black Bean Quinoa Burrito
• Kale and Black Bean Burritos
• Chicken and Black Bean Burrito Bowl
• Crispy Black Bean and Rice Burritos
• Refried Bean Burrito