- 1/2 cup spicy enchilada sauce (such as Las Palmas)
- 1 (14.5-ounce) can unsalted pinto beans, rinsed and drained
- 1 (14.5-ounce) can fat-free refried beans
- 1 tablespoon olive oil
- 3 cups diced zucchini
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 6 garlic cloves, minced
- 2 (8.8-ounce) packages precooked brown rice (such as Uncle Ben's)
- 8 (8-inch) whole-wheat flour tortillas
- 4 ounces reduced-fat cheddar cheese, shredded (about 1 cup)
- Cooking spray
- 1/2 cup reduced-fat sour cream
- 1/2 cup refrigerated fresh pico de gallo
- Cilantro sprigs (optional)
- calories 373
- fat 8.7 g
- satfat 3 g
- monofat 3.4 g
- polyfat 1.1 g
- protein 17 g
- carbohydrate 58 g
- fiber 8 g
- cholesterol 14 mg
- iron 3 mg
- sodium 649 mg
- calcium 255 mg
How to Make It
Place a large baking sheet in the oven. Preheat the oven to 450° (leave the pan in the oven as it preheats).
Place first 3 ingredients in a saucepan over medium heat; cook 4 minutes, stirring occasionally.
Heat a large skillet over medium-high heat. Add oil; swirl. Add zucchini; sauté 2 minutes. Add oregano, cumin, black pepper, red pepper, and garlic; cook 2 minutes. Remove from heat.
Prepare rice according to package directions.
Warm tortillas according to package directions. Spread about 1/3 cup bean mixture evenly over each tortilla, leaving a 1/2-inch border. Top each tortilla with 1/3 cup rice, 1/3 cup zucchini mixture, and 2 tablespoons cheese. Fold in sides of tortilla over filling; roll up. Repeat procedure with remaining 7 tortillas, bean mixture, rice, zucchini mixture, and cheese.
Lightly coat burritos with cooking spray. Arrange burritos, seam sides down, on preheated baking sheet. Bake at 450° for 4 minutes, turning after 2 minutes. Top each serving with 1 tablespoon sour cream, 1 tablespoon pico de gallo, and cilantro sprigs, if desired, or follow freezing instructions.