Bean and Vegetable Burritos
5 burrito size tortilla wraps, preferable flavored
Filling:
2 tsp canola or olive oil
1 zucchini, diced
1 2/3 cups sliced onions
2 1/2 tsp chili powder
1 bag fresh spinach, rinsed, dried and coarsely chopped
1 can (15 oz) black beans, rinsed
1 can (11 oz) no salt added corn kernels, drained
Accompaniments: nonfat sour cream, salsa and lime wedges
Warm tortillas.
Filling: Heat oil in skillet over medium-high heat. Add zucchini and onions. Saute 6 minutes or until browned and tender. Add chili powder; stir 30 seconds or until fragrant. Add spinach, a few handfuls at a time, adding more as it cooks down. Stir in beans and corn; heat through.
For each burrito spoon about 1 cup filling.
331 calories, 11 grams protein, 56 grams carbohydrates, 7 grams fiber, 8 grams fat, 0 mg chol, 679 mg sodium.
Submitted by Tae Bo Master
Low-Fat Dishes
Main Dishes & Casseroles
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