Black-Bean and Vegetable Burrito

Prep Time: 10 mins |Servings: 4| Cooking : 15 mins
½ tbsp olive oil
2 red or green bell peppers, cored and chopped
1 zucchini or summer squash, diced
½ tsp chili powder
1 tsp cumin
Freshly ground black pepper
2 (15-ounce) cans black beans, drained and rinsed
1 cup cherry tomatoes, halved
4 (8-inch) whole-wheat tortillas
Optional: spinach, sliced avocado, chopped scallions or hot sauce

  1. Heat the oil in a large sauté pan over medium heat. Add the bell peppers
    and sauté until crisp tender (about 4 mins)
  2. Add the zucchini, chili powder, cumin, and black pepper to taste and
    continue to sauté until the vegetables are tender (about 5 mins)
  3. Add the black beans and cherry tomatoes
  4. Cooking Time: until the tomatoes soften, the beans are heated through,
    and most of the moisture has evaporated (about 5 mins)
  5. Divide between 4 burritos and serve topped with optional Ingredients: as
    Calories 311, Fat 6g, Carbs 52g, Fiber 21g, Protein 19g

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