If you're thinking about eating more vegetarian meals, this is a great start! You won't miss meat with this filling and delicious burrito. I think I may add a little brown rice and onion the next time I make it, but it really is delicious as is!
Corn, Black Bean and Pepper Jack Burritos
Photo: Ryan Benyi
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Amount per serving
- Calories: 426
- Fat: 19g
- Saturated fat: 7g
- Protein: 22g
- Carbohydrate: 54g
- Fiber: 11g
- Cholesterol: 30mg
- Sodium: 1529mg
- 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
- 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.
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