Zucchini And Bean Burritos Recipe

Name: Zucchini And Bean Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 (about 1 cup); Cooking spray; 1/2 cup reduced-fat sour cream; 1/2 cup refrigerated fresh pico de gallo; Cilantro sprigs (optional)

Servings: persons

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 (about 1 cup)
Cooking spray
1/2 cup reduced-fat sour cream
1/2 cup refrigerated fresh pico de gallo
Cilantro sprigs (optional)

1
Place a large baking sheet in the oven. Preheat the oven to 450u00b0 (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; 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 1/3 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 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 450u00b0 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.

1443

kcal

Calories

Fat

263

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 17 ingredients. The key ingredients include: 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, and more.

Yes, Zucchini And Bean Burritos falls under the Vegetarian 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.

Zucchini And Bean Burritos

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