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Prep Time: 14 Minutes Cook Time: 6 Minutes |
Ready In: 20 Minutes Servings: 5 |
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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. Ingredients:
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 |
Directions:
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. 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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