Garden Burritos

Contributed By: lis8283
Muscle & Fitness HERS Magazine

Quick & Healthy

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Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian

Nutrition Content: Low Fat
Meal Type: Lunch
Entree

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Ingredients

1/4 cup Fat Free Chicken Broth
1 cup Frozen corn; defrosted
2 Zucchinis; diced
1/2 tsp Cumin
1/2 tsp Oregano
4 tbsp. Salsa
4 Whole Wheat (No Enriched Flour) Tortilla's
1 cup Canned Black Beans
4 oz. 2%/Fat Free Chedder Cheese; grated
1 cup Shredded Lettuce
Lite/Fat Free Sour Cream; optional
Gaucamole; optional

Preparation

Heat pan over medium heat. Spray with cooking spray (recommended Canola Oil). Add zucchini, corn, oregano, cumin, and salsa. Cook 5-7 minutes.

Meanwhile in another medium skillet add black beans with their liquid. Cook over medium low heat for 1-2 mins (until liquid has cooked off).

Once veggies have been cooked thru add chicken broth and cook for another 2 mins.

Take tortilla and add a layer of beans, veggies, and cheese (more salsa if desired). Fold ends of tortilla and roll into burrito shape. Serve on bed of shredded lettuce; topped with more salsa, gaucamole, and lite sour cream ;if desired.

Cook's Notes

Tip: You may add any other veggie to this burrito that you love! I usually add some carmelized onions and red or green bell peppers. Mushrooms would also be very YUMMY!!