Vegetable and Bean Burrito

This Vegetable and Bean Burrito is a vibrant and nutritious lunch option packed with colorful vegetables and protein-rich beans, all wrapped in a soft tortilla. It's a perfect blend of flavors and textures that will leave you feeling satisfied and energized.

Ingredients

• Whole wheat tortillas - 2
• Black beans - 1 cup, cooked
• Corn kernels - 1/2 cup, fresh or frozen
• Red bell pepper - 1, diced
• Zucchini - 1 small, diced
• Onion - 1/2 medium, chopped
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - 1/4 cup, chopped
• Lime - 1, juiced
• Avocado - 1, sliced (for serving)
• Salsa - 1/2 cup (for serving)

Steps

1. In a skillet, heat the olive oil over medium heat and sauté the onion and garlic until translucent, about 3-4 minutes.
2. Add the diced red bell pepper and zucchini to the skillet, cooking for another 5 minutes until softened.
3. Stir in the corn, black beans, cumin, chili powder, salt, and black pepper. Cook for an additional 5-7 minutes until heated through.
4. Remove from heat and stir in the chopped cilantro and lime juice, mixing well.
5. Warm the whole wheat tortillas in a separate skillet or microwave for a few seconds until pliable.
6. Divide the vegetable and bean mixture evenly between the two tortillas, fold in the sides, and roll them up tightly.
7. Serve the burritos with avocado slices and salsa on the side.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in antioxidants and vitamins from the vegetables.

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