Veggie-Stuffed Burritos
- SERVES
- 5
- COOK TIME
- 28 Min
Stuffing low-carb, whole wheat burritos with yummy good-for-us veggies and black beans is the way to beat the "boring burrito blues!" Plus, it will keep you going steady on your diabetes diet!
What You'll Need
- 1 teaspoon vegetable oil
- 2 medium onions, chopped
- 3 clove garlic, minced
- 1 medium green bell pepper, chopped
- 1 medium zucchini, chopped
- 1 large carrot, grated
- 2 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 cup salsa, divided
- 1 (16-ounce) can reduced-sodium black beans, rinsed and drained
- 5 (10-inch) whole wheat, low-carb flour tortillas
- 1/2 cup low-fat shredded Cheddar cheese
What to Do
- Preheat the oven to 400 degrees F. Coat two 9- x 13-inch baking dishes with nonstick cooking spray.
- In a large skillet, heat the oil over medium heat; add the onion and cook for 3 minutes, or until tender, stirring occasionally. Add the garlic, green pepper, zucchini, and carrot, and cook for 5 minutes, stirring often. Stir in the chili powder, oregano, and cumin.
- Remove from the heat and stir in 1/2 cup salsa and the refried beans. Spoon equal amounts of the vegetable mixture over the centers of the tortillas.
- Fold the bottom of each tortilla over the vegetable mixture, then fold both sides over envelope fashion. Fold over the top of each tortilla to close; place seam side down in the baking dish. Pour the remaining 1/2 cup salsa evenly over the burritos. Bake for 15 minutes.
- Sprinkle with the cheese and bake for 5 minutes, or until heated through and the cheese is melted. Serve immediately.