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.
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
How to Make It
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.
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.