Vegetable and Bean Burritos

These Vegetable and Bean Burritos are a wholesome and flavorful dinner option, packed with nutritious ingredients and vibrant spices. Perfectly wrapped and easy to make, they provide a satisfying meal that's both healthy and delicious.

Ingredients

• Whole wheat tortillas - 2 large
• Canned black beans - 240 grams, drained and rinsed
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Corn - 120 grams, fresh or frozen
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Avocado - 1 medium, sliced

Steps

1. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
2. Add the diced 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, stirring occasionally, until heated through.
4. Remove the skillet from heat and stir in chopped cilantro and lime juice. Adjust seasoning to taste.
5. Warm the whole wheat tortillas in a dry skillet or microwave for a few seconds to make them pliable.
6. To assemble, lay a tortilla flat, spoon a generous amount of the vegetable and bean mixture in the center, and top with sliced avocado.
7. Fold in the sides of the tortilla and roll it up tightly from the bottom to create a burrito. Repeat with the second tortilla.
8. Serve immediately, optionally with additional lime wedges or salsa on the side.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in plant-based protein from beans to support muscle health.

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