Corn and black bean burritos recipe

These burritos are high in flavor and easy to make.

Recipe type: Main dishes vegetarian

Prep time: 20 minutes

Cook time: 5 minutes

Corn and black bean burritos

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

Method

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 5 minutes, until all are warm and cheese is melted. 

Tip:  Try serving with extra salsa on the side.