Recipe Source: Deliciously Healthy Dinners
Prep time |
Cook time |
Yields |
Serving Size |
20 minutes |
5 minutes |
12 servings |
1 burrito |
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¼ C scallions (green onions), rinsed and sliced into ¼-inch wide circles, including green tops
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¼ C celery, rinsed and finely diced
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1¼ C frozen yellow corn
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½ ripe avocado, peeled and diced
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2 Tbsp fresh cilantro, chopped (or substitute 2 tsp dried coriander)
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1 can (15½ oz) black beans, drained and rinsed
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¼ C reduced-fat shredded cheddar cheese
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¼ C salsa or taco sauce (look for lowest sodium version)
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12 (9-inch) whole-wheat tortillas
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Directions
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Combine scallions, celery, and corn in a small saucepan. Add just enough water to cover.
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Cover, bring to a boil, and reduce heat to medium. Simmer for 5 minutes, until vegetables soften. Drain vegetables. Set aside to cool.
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Combine avocado, cilantro, and beans in a large mixing bowl. Add cheese and salsa, and mix.
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When corn mixture has cooled slightly, add to avocado mixture.
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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.
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Repeat with the remaining tortillas.
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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.
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