Corn, Black Bean and Pepper Jack Burritos

Corn, Black Bean and Pepper Jack BurritosRecipe
Photo: Ryan Benyi
Serves 4

Cost per Serving:



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4 10-inch whole-wheat tortillas
2 teaspoons vegetable oil
1 small onion, chopped
1 14-oz. can black beans, rinsed and drained
1 cup frozen corn kernels
1 cup cherry tomatoes, halved
1 tablespoon lime juice
6 ounces low-fat pepper Jack, shredded


Prep: 10 Minutes
Cook: 10 Minutes

1. Preheat oven to 300ºF. Wrap tortillas in foil and heat until warm and soft, about 10 minutes. Remove from oven and keep wrapped until ready to use.

2. While tortillas are heating, warm vegetable oil in a medium skillet over medium heat. Add onion and cook, stirring frequently, until softened, 3 to 5 minutes. Stir in black beans, corn and cherry tomatoes and cook until completely heated through, about 5 minutes. Stir in lime juice. Season with salt to taste.

3. Place a tortilla on counter. Spoon 1/4 of filling along center of tortilla. Sprinkle with 1/4 of cheese. Fold sides in over filling, then roll up tortilla to enclose. Repeat with remaining tortillas, filling and cheese. Cut burritos in half on diagonal. Serve immediately.

Created date

June 2009

Nutritional Information

Calories 426
Fat 19 g
Satfat 7 g
Protein 22 g
Carbohydrate 54 g
Fiber 11 g
Cholesterol 30 mg
Sodium 1529 mg