Prep 20 mins
Cook 20 mins
Yummy, hearty, healthy, vegetarian.
- 1 tablespoon canola oil
- 4 medium summer squash, large dice
- 4 medium zucchini, large dice
- 1 large yellow onion, diced
- 8 ounces frozen corn (half of a small, 16 oz. bag)
- 2 (15 ounce) cans black beans, rinsed and drained
- fat free sour cream
- whole wheat tortilla
- chunky salsa
- Heat oil over medium in the largest skillet you own.
- Add squash, zucchini, and onion.
- Cook, stirring occasionally, til tender.
- Add frozen corn.
- Cook til corn is tender.
- Add black beans.
- Cook til heated through.
- Warm tortillas.
- Spread some sour cream onto a tortilla.
- Spoon some veggies onto sour cream.
- Top veggies with salsa.
- Fold and enjoy.
- Notes: There will be some liquid in the veggie mix - use a slotted spoon so your burrito doesn't end up too drippy. I drain the veggies before I put away any leftovers. The last time I made these I served them to my toddlers as quesadillas with some Monterey Jack. It was easier for them to hold that way, and my husband decided he loved the quesadilla version, too. :).
These were good, but the salsa topping didn't add enough ooomph to the rest of the burrito. I had a feeling it was going to be like this, and especially since all our family members don't like salsa, I thought I would add some spices whicle sauteeing the vegetables. I added some cumin and some fresh chopped garlic, as well as salt and lots of freshly ground black pepper. I'm glad I did, it was very flavorful. Thanks for dinner the other night!
Quick, easy and delicious! I added a bit of garlic and cumin to the veggies with good results. I have also made the recipe substituting pinto beans for the black beans. Thanks!