ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Corn, Black Bean and Pepper Jack Burritos

Photo: Ryan Benyi
Prep time 10 mins
Cook time 10 mins
Yield Serves 4

Ingredients

  • 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
  • Salt
  • 6 ounces low-fat pepper Jack, shredded

Nutrition Information

  • calories 426
  • fat 19 g
  • satfat 7 g
  • protein 22 g
  • carbohydrate 54 g
  • fiber 11 g
  • cholesterol 30 mg
  • sodium 1529 mg

How to Make It

  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.