Zucchini and Bean Burritos

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Zucchini and Bean BurritosRecipe

Photo: Jennifer Causey Styling: Lindsey Lower 

The bean mixture acts as a barrier between the tortilla and the zucchini, so the burritos stay crisp.

Serves 8 (serving size: 1 burrito)

Ingredients

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1/2 cup spicy enchilada sauce (such as Las Palmas)
1 (14.5-ounce) can unsalted pinto beans, rinsed and drained
1 (14.5-ounce) can fat-free refried beans
1 tablespoon olive oil
3 cups diced zucchini
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper
6 garlic cloves, minced
2 (8.8-ounce) packages precooked brown rice (such as Uncle Ben's)
8 (8-inch) whole-wheat flour tortillas
4 ounces reduced-fat cheddar cheese, shredded (about 1 cup)
Cooking spray
1/2 cup reduced-fat sour cream
1/2 cup refrigerated fresh pico de gallo
Cilantro sprigs (optional)

Preparation

Hands-on: 24 Minutes

1. Place a large baking sheet in the oven. Preheat the oven to 450° (leave the pan in the oven as it preheats).

2. Place first 3 ingredients in a saucepan over medium heat; cook 4 minutes, stirring occasionally.

3. Heat a large skillet over medium-high heat. Add oil; swirl. Add zucchini; sauté 2 minutes. Add oregano, cumin, black pepper, red pepper, and garlic; cook 2 minutes. Remove from heat.

4. Prepare rice according to package directions.

5. Warm tortillas according to package directions. Spread about 1/3 cup bean mixture evenly over each tortilla, leaving a 1/2-inch border. Top each tortilla with 1/3 cup rice, 1/3 cup zucchini mixture, and 2 tablespoons cheese. Fold in sides of tortilla over filling; roll up. Repeat procedure with remaining 7 tortillas, bean mixture, rice, zucchini mixture, and cheese.

6. Lightly coat burritos with cooking spray. Arrange burritos, seam sides down, on preheated baking sheet. Bake at 450° for 4 minutes, turning after 2 minutes. Top each serving with 1 tablespoon sour cream, 1 tablespoon pico de gallo, and cilantro sprigs, if desired, or follow freezing instructions.

Created date

March 2016

Nutritional Information

Calories 373
Fat 8.7 g
Satfat 3 g
Monofat 3.4 g
Polyfat 1.1 g
Protein 17 g
Carbohydrate 58 g
Fiber 8 g
Cholesterol 14 mg
Iron 3 mg
Sodium 649 mg
Calcium 255 mg