 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
burritos filled with beans, veggies, cheese and salsa. Serve with sour cream, and chopped tomatoes. Ingredients:
2 small zucchini, shredded |
2 medium carrots, shredded |
1 medium onion, finely chopped |
1 tablespoon canola oil |
1 (16 ounce) can kidney beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1 1/2 cups frozen corn, thawed |
3/4 cup salsa |
2 tablespoons taco seasoning |
2 teaspoons ground cumin |
4 ounces shredded part-skim mozzarella cheese |
1/4 cup fresh cilantro |
8 (8 inch) flour tortillas, warmed |
Directions:
1. In a large skillet over medium heat, cook and stir the zucchini, carrots, and onion in oil for 3-5 minutes, or until tender.
2. Stir in beans, corn, salsa, taco seasoning, and cumin, and cook and stir 5-7 minutes or until vegetables are tender.
3. Remove from heat, and stir in cheese, and cilantro.
4. Spoon about 2/3 cupful filling off center of each tortilla.
5. Fold sides and ends over filling and roll up.
|
|