Corn and Black Bean Burritos

• 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

Directions

• 1

  Preheat oven to 350 °F.

• 2

  Combine scallions, celery, and corn in a small saucepan.  Add just enough water to cover. 

• 3

  Cover, bring to a boil, and reduce heat to medium.  Simmer for 5 minutes, until vegetables soften.  Drain vegetables.  Set aside to cool.

• 4

  Combine avocado, cilantro, and beans in a large mixing bowl.  Add cheese and salsa, and mix.

• 5

  When corn mixture has cooled slightly, add to avocado mixture.

• 6

  In a large nonstick pan over medium heat, warm each tortilla about 15 seconds on each side.  Place each tortilla on a flat surface.  Spoon ⅓ 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.

• 7

  Repeat with the remaining tortillas.

• 8

  When all tortillas are wrapped, continue heating in the oven 5 minutes, until all are warm and cheese is melted.