Corn and black bean burritos recipe

These burritos are high in flavor and easy to make.
Corn and black bean burritos

Recipe type: Main dishes vegetarian
Prep time: 20 minutes
Cook time: 5 minutes

What you need:

¼ C scallions (green onions), rinsed and sliced into
¼-inch wide circles, including green tops
¼ C celery, rinsed and finely diced
1¼ C frozen yellow corn
½ ripe avocado, peeled and diced
2 tbsp.  Fresh cilantro, chopped (or substitute 2 tsp. dried coriander)
1 can (15½ oz) black beans, drained and rinsed
¼ C reduced-fat shredded cheddar cheese
¼ C salsa or taco sauce (look for lowest sodium version)
12 (9-inch) whole-wheat tortillas


Preheat oven to 350°F.
Combine scallions, celery, and corn in a small saucepan.  Add just enough water to cover. 
Cover, bring to a boil and reduce heat to medium.  Simmer for 5 minutes, until vegetables soften.  Drain vegetables.  Set aside to cool.
Combine avocado, cilantro, and beans in a large mixing bowl.  Add cheese and salsa, and mix.
When corn mixture has cooled slightly, add to avocado mixture.
In a large nonstick pan over medium heat, warm each tortilla for about 15 seconds on each side.  Place each tortilla on a flat surface.  Spoon 1 / 3 cup of the mixture into the center of the tortilla.  Fold the top and bottom of the tortilla over the filling.  Fold in the sides to make a closed packet.
Repeat with the remaining tortillas.
When all tortillas are wrapped, continue heating in the oven for 5 minutes, until all are warm and cheese is melted. 
Tip:  Try serving with extra salsa on the side.
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