Succotash Burritos

Fresh soybeans (edamame) are naturally high in protein and fiber. They take the place of lima beans in this updated succotash recipe. Look for ready-to-eat fully cooked edamame refrigerated in the produce section.

Yield:

5 servings (serving size: 1 burrito)

Recipe from

Recipe Time

Prep: 14 Minutes
Cook: 6 Minutes

Nutritional Information

Calories 344
Caloriesfromfat 20 %
Fat 7.8 g
Satfat 2.2 g
Protein 17.1 g
Carbohydrate 52.3 g
Fiber 7.7 g
Cholesterol 6 mg
Iron 2.7 mg
Sodium 757 mg
Calcium 225 mg

Ingredients

2 teaspoons olive oil
1 (10-ounce) package (about 1 3/4 cups) refrigerated fully cooked shelled edamame (green soybeans; such as Melissa's)
1 1/2 cups frozen corn, thawed
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
5 (10-inch) flour tortillas, warmed
5 tablespoons salsa
5 tablespoons shredded Monterey Jack cheese

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add edamame and next 4 ingredients. Sauté 5 minutes or until bell pepper and onion are tender. Add cumin, salt, and black pepper.

2. Spoon about 2/3 cup vegetable mixture down center of each tortilla. Top each evenly with 1 tablespoon salsa and 1 tablespoon cheese. Fold top and bottom of each tortilla toward center; roll up burrito-style.

Note:

Gretchen Brown,

Oxmoor House Healthy Eating Collection

October 2006