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Succotash Burritos

Prep time 14 mins
Cook time 6 mins
Yield 5 servings (serving size: 1 burrito)
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.

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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection