Spicy Southwestern Black Bean Burritos*

Ingredients

  • 2 teaspoons olive oil
  • 2 cups yellow onions, thinly sliced, about 1 medium yellow onion
  • 2 teaspoons finely chopped garlic
  • 1 cup peeled and diced carrots
  • 1 1/2 cups diced zucchini, about 1 medium
  • 1 1/2 cups diced summer squash, about 1 medium
  • 1 cup seeded and chopped red bell pepper, about 1 pepper
  • 1/4 cup seeded and chopped jalapeno pepper, about 1 medium pepper
  • 2 teaspoons ground cumin or to taste
  • 2-15.5 ounce cans low sodium black beans, drained and rinsed
  • 1 teaspoon low sodium soy sauce or gluten free tamari sauce
  • 2 tablespoons fresh lime juice
  • 3 tablespoons fresh chopped cilantro
  • 8 whole wheat tortillas or gluten free corn tortillas
  • Toppings:
  • 1/2 cup low fat Greek yogurt
  • 1/2 cup salsa or Mary's Super Simple Salsa on RecipeFinder
  • 3 cups thinly sliced romaine lettuce leaves
  • 8 thinly slice radishes
  • 1 thinly slice avocado
  • *Meets Cardiac Rehab guidelines.

Preparation

  1. Heat olive oil in a large skillet over medium heat. Add the onions and cook until softened but not browned.
  2. Add the garlic and carrots and cook for about 8 minutes or until somewhat tender. Add the zucchini, yellow summer squash, bell peppers and jalapeno and cook an another 5-7 minutes. Stir in cumin.
  3. Stir in the black beans and cook until veggies are nice and tender. Feel free to mash some of the beans to thicken and help to hold the mixture together.
  4. Add the soy sauce, lime juice and cilantro. Taste and adjust seasoning as desired.
  5. Serve hot with warmed tortillas and top with toppings as desired.

Categories

  • Dinner
  • Lunch
  • Sandwich
  • Plant-Based Protein
  • Vegetable
  • Vegetarian
  • Cardiac Rehab
  • MHealthy

Nutrition Information

Serving Size
1 tortilla
Serves
8
Calories
342.00
Total Fat (g)
5.50
Saturated Fat (g)
1.30
Sodium (mg)
347.00
Total Carbohydrates (g)
62.00
Dietary Fiber (g)
17.00
Protein (g)
15.00