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Veggie Burritos

Veggie Burritos

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Introduction

When I want a healthy, satisfying meal on the go, I rely on burritos. This recipe makes enough to make four burritos and comes together quickly with only a few ingredients. The prep time is just an hour or two, but you can also use frozen corn and black beans if they’re not available in your local grocery store.

Veggie Burritos

  • 2 tbsp olive oil
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 cup chopped yellow bell pepper
  • 2 garlic cloves
  • 2 cans black beans
  • 1 bag frozen corn
  • 1/2 cup prepared mild or medium salsa
  • 16 fat-free flour tortillas
  • 16 ounces shredded reduced-fat Cheddar cheese

2 teaspoons olive oil

  • In a skillet over medium heat, warm the olive oil. Add the ground beef and cook until browned, about 3 minutes.
  • Add the broccoli, carrots and onion; season with salt and pepper to taste; cover and cook until vegetables are tender-crisp (about 5 minutes). Uncover pan while stirring occasionally so that everything cooks evenly—don’t let it burn!
  • Season again with salt before removing from heat

1 cup chopped onion

1 cup chopped onion

1 cup chopped red bell pepper

1 cup chopped yellow bell pepper

3 teaspoons olive oil

3 garlic cloves, minced

1 cup chopped red bell pepper

  • 1 cup chopped red bell pepper
  • 1/2 cup vegetable broth or water
  • 2 tablespoons fresh chopped cilantro leaves (optional)
  • 4 whole-wheat tortillas, 8 inches in diameter or larger (I used sprouted grain)

In a large bowl, mix together the vegetable broth and water. Add the red bell pepper and let sit while you prepare the other ingredients. Heat olive oil in a skillet over medium heat until shimmering hot but not smoking; add garlic, stir for 2 minutes until fragrant but not browned; add corn kernels and cook for about 5 minutes until tender but still crunchy.*

1 cup chopped yellow bell pepper

  • Chop the bell pepper. If you’re using a knife, cut off the top and bottom of your bell pepper. Then, slice it down the center using a sawing motion so that you can remove its seeds and membranes (they will make your burrito messy).
  • Add chopped bell pepper to tortilla along with other ingredients like red onion, salsa, cheddar cheese and black beans. Wrap in parchment paper or foil before heating in oven until heated through.
  • Serve warm burritos as an appetizer or snack!

2 garlic cloves, minced

  • In a medium saucepan over medium heat, warm the salsa, water and olive oil.
  • In a small bowl combine chili powder and cumin; set aside for later use in filling burritos (optional).

2 (15-ounce) cans black beans, rinsed and drained

2 (15-ounce) cans black beans, rinsed and drained

2 tablespoons canola oil or vegetable oil (for frying the tortillas)

1 medium onion, chopped into small pieces

2 garlic cloves, minced

½ teaspoon ground cumin

¼ teaspoon dried oregano

¼ teaspoon ground coriander

⅛ teaspoon cayenne pepper (optional)

  • You can substitute pinto beans for the black ones if you want to make this vegetarian. You could also use kidney beans instead of black ones if you’re trying to avoid gluten.*

1 (16-ounce) bag frozen corn, thawed

Corn is a good source of fiber and thiamine. It’s also a good source of magnesium, vitamin B6 and niacin (vitamin B3).

1/2 cup prepared mild or medium salsa

To make salsa, you’ll need to start with tomatoes and onions. The best way to do this is by grating the vegetables on a box grater or using an actual grater that has a fine blade attachment. I love my KitchenAid food processor for making zucchini noodles, but it can also be used for shredding carrots and other hard veggies.

Salsa can be made sweet or spicy depending on what you like best! For example: if you like tangy salsas then use fresh cilantro instead of dried—you may want to consider adding some hot peppers (like jalapeños) as well if your family is into spicy cuisine. If your family prefers sweet flavorings then try adding more pineapple juice instead of vinegar; this will add sweetness without turning the dish too acidic tasting!

16 (8-inch) fat-free flour tortillas

A flour tortilla is a thin, unleavened flatbread made from wheat flour. Flour tortillas come in different sizes: 8-inch (20 cm) and 9-inch (23 cm).

The number of calories, fat grams and carbs per serving can vary depending on the size of your container but generally speaking a standard 8″ flour tortilla contains approximately 150 calories for an entire serving.

The best way to choose which type of tortilla will suit you best is by looking at what kind of food you eat most often or how often you cook these types of foods at home. If you like eating burritos then it may be worth investing in some larger sized ones so that they last longer!

16 ounces shredded reduced-fat Cheddar cheese, divided

Shredded reduced-fat Cheddar cheese, divided

16 ounces shredded reduced-fat Cheddar cheese (about 1 1/2 cups)

Cut into small pieces with a pair of kitchen scissors or a sharp knife

These burritos are a quick and healthy meal you can make on the go.

Vegetable burritos are a quick and healthy meal you can make on the go. They’re also super customizable, so if you have extra veggies in your fridge, go ahead and add them! You’ll be able to create any kind of burrito that fits your mood or cravings.

You can even use other types of beans besides black beans (or kidney beans) if you prefer something different than the classic recipe below. Or swap out cheese for vegan cheese like Daiya Shreds or Chao Cheese Sauce for more flavor options!

Conclusion

These burritos are a quick and healthy meal you can make on the go. They’re also perfect for lunch or dinner, so if you want to try something new and different, give this recipe a try!

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