Main dish

Zucchini and Bean Burritos

Zucchini and Bean Burritos
The bean mixture acts as a barrier between the tortilla and the zucchini, so the burritos stay crisp.
Cuisine: American
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)
  1. Place a large baking sheet in the oven. Preheat the oven to 450° (leave the pan in the oven as it preheats).
  2. Place first 3 ingredients in a saucepan over medium heat; cook 4 minutes, stirring occasionally.
  3. 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.
  4. Prepare rice according to package directions.
  5. 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.
  6. 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.

Watch the recipe video here:

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Posted by MyRecipes on Friday, June 21, 2019