Zucchini and Bean Burritos

From Cooking Light May 2016

Zucchini and Bean Burritos
Zucchini and Bean Burritos

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup spicy enchilada sauce (such as Las Palmas)

  • 1

    (14.5 ounce) can unsalted pinto beans, rinsed and drained

  • 1

    (14.5 ounce) can fat-free refried beans

  • 1

    tablespoon olive oil

  • 3

    cups diced zucchini

  • 1

    Tablespoon chopped fresh oregano

  • 1/2

    teaspoon ground cumin

  • 1/2

    teaspoon black pepper

  • 1/8

    teaspoon ground red pepper

  • 6

    garlic cloves, minced

  • 2

    (8.8 ounce) packages precooked brown rice (such as Uncle Ben's)

  • 8

    (8-inch) whole wheat flour tortillas

  • 4

    ounces reduced-fat cheddar cheese, shredded

  • Cooking spray

  • 1/2

    cup reduced-fat sour cream

  • 1/2

    cup refrigerated fresh pico de gallo

  • Cilantro sprigs (optional)

Directions

1. Place a large baking sheet in the oven. Preheat the oven to 450 degrees (leave pan in oven as it preheats) 2. Place first 3 ingredients in a saucepan over medium heat; cook 4 minutes 3. Heat a large skillet over medium-high heat. Add oil; swirl. Add zucchini; saute 2 minutes. Add oregano, cumin, black pepper, red pepper, and garlic; cook 2 minutes. Remove from heat. 4. Prepare rice according to package directions. 5. Warm tortillas according to package directions. Spread about 1/2 cup bean mixture evenly over each tortilla, leaving a 1/2 inch border. Top each tortilla with 1/3 cup rice, 1/3 cup zucchini mixture, and 2 tablespoons of cheese. Fold in sides of tortilla over filling, roll up. Repeat procedure with remaining 7 tortillas, bean mixture, rice, zucchini mixture, and cheese. 6. Lightly coat burritos with cooking spray. Arrange burritos, seam sides down, on preheated baking sheet. Bake at 450 degrees for 4 minutes, turning after 2 minutes. Top each serving with 1 tablespoon sour cream, 1 tablespoon pico de gallo, and cilantro sprigs, if desired, or follow freezing instructions. To freeze: wrap cooled burritos individually in plastic wrap; sealed in a large zip-top plastic freezer bag. Freeze up to 3 months. To reheat: Remove plastic wrap; loosely wrap in paper towels. Microwave at HIGH 3 to 4 minutes turning after 2 minutes. Calories 373 Fat 8.7g Protein 17g Carb 58g Fiber 8g Sugar 2g Chol 14mg Iron 3mg sodium 649mg calc 255mg

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