Zucchini and Bean Burritos
The bean mixture acts as a barrier between the tortilla and the zucchini, so the burritos stay crisp.
Author: The Chef
Recipe type: Main dish
- ½ 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
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- ⅛ 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 (about 1 cup) Cooking spray
- ½ cup reduced-fat sour cream
- ½ cup refrigerated fresh pico de gallo Cilantro sprigs (optional)
- Place a large baking sheet in the oven. Preheat the oven to 450° (leave the pan in the oven as it preheats).
- Place first 3 ingredients in a saucepan over medium heat; cook 4 minutes, stirring occasionally.
- Heat a large skillet over medium-high heat. Add oil; swirl. Add zucchini; sauté 2 minutes. Add oregano, cumin, black pepper, red pepper, and garlic; cook 2 minutes. Remove from heat.
- Prepare rice according to package directions.
- Warm tortillas according to package directions. Spread about ⅓ cup bean mixture evenly over each tortilla, leaving a ½-inch border. Top each tortilla with ⅓ cup rice, ⅓ cup zucchini mixture, and 2 tablespoons cheese. Fold in sides of tortilla over filling; roll up. Repeat procedure with remaining 7 tortillas, bean mixture, rice, zucchini mixture, and cheese.
- Lightly coat burritos with cooking spray. Arrange burritos, seam sides down, on preheated baking sheet. Bake at 450° 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.