Summer Veggie Burritos Recipe

Name: Summer Veggie Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons Extra Virgin Olive Oil; 2 whole Bell Peppers (any Color), Stem And Seeds Removed, Diced; 1 bunch Green Onions, Sliced With White And Green Parts Divided; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Ground Black Pepper; 1 cup Yellow Corn Kernels; 1 whole Small Zucchini Or Summer Squash, Diced; 2 teaspoons Ground Cumin (less If Sensitive To Spice); 1 teaspoon Chipotle Chili Powder (less If Sensitive To Spice); 1 teaspoon Minced Garlic; 1 can (15 Oz. Size) Black Beans, Rinsed; 1 cup Cherry Or Grape Tomatoes, Halved; 6 ounces, weight Feta Cheese, Plus Additional For Serving; 8 whole Whole Wheat Flour Tortillas; 1/4 cups Chopped Fresh Cilantro, For Serving

Servings: persons

2 teaspoons Extra Virgin Olive Oil
2 whole Bell Peppers (any Color), Stem And Seeds Removed, Diced
1 bunch Green Onions, Sliced With White And Green Parts Divided
1/2 teaspoons Kosher Salt
1/2 teaspoons Ground Black Pepper
1 cup Yellow Corn Kernels
1 whole Small Zucchini Or Summer Squash, Diced
2 teaspoons Ground Cumin (less If Sensitive To Spice)
1 teaspoon Chipotle Chili Powder (less If Sensitive To Spice)
1 teaspoon Minced Garlic
1 can (15 Oz. Size) Black Beans, Rinsed
1 cup Cherry Or Grape Tomatoes, Halved
6 ounces, weight Feta Cheese, Plus Additional For Serving
8 whole Whole Wheat Flour Tortillas
1/4 cups Chopped Fresh Cilantro, For Serving

1
Heat oil in a large saute pan over medium heat.
2
Add bell peppers, white parts of the green onions, salt, and pepper and saute until crisp-tender, about 4 minutes.
3
Add the corn, zucchini, cumin, chipotle chili powder, and garlic.
4
Continue to saute until the vegetables are tender, about 5 minutes.
5
Add the black beans and cherry tomatoes and cook until the tomatoes soften, the beans are heated through, and most of the moisture has evaporated.
6
Stir in the green tops of the green onions (reserve some to sprinkle on top) and the feta cheese.
7
Fill and roll burritos.
8
Serve topped with cilantro, additional feta cheese, green onion tops, and cherry tomatoes, as desired.
9
Enjoy immediately.

1112

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons Extra Virgin Olive Oil, 2 whole Bell Peppers (any Color), Stem And Seeds Removed, Diced, 1 bunch Green Onions, Sliced With White And Green Parts Divided, 1/2 teaspoons Kosher Salt, and more.

Yes, Summer Veggie Burritos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Veggie Burritos

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