Recipe Details & Cooking Instructions
Corn and Black Bean Burrito Recipe
This Corn and Black Bean Burrito Recipe are high in protein, fiber and low in calories. They are high in flavor and easy to make.
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Servings: 12 servings
Calories: 189kcal
Ingredients
- 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
Instructions
- 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.
Notes
Try serving with extra salsa on the side.
Nutrition
Serving: 1g | Calories: 189kcal | Carbohydrates: 34g | Protein: 8g | Fat: 3g | Sodium: 257mg | Fiber: 3g
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