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 Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 344
  • Calories from fat: 20%
  • Fat: 7.8g
  • Saturated fat: 2.2g
  • Protein: 17.1g
  • Carbohydrate: 52.3g
  • Fiber: 7.7g
  • Cholesterol: 6mg
  • Iron: 2.7mg
  • Sodium: 757mg
  • Calcium: 225mg


  • 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


  1. 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. 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.
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