Summer Veggie Burritos

LA28's Note:

Yummy, hearty, healthy, vegetarian.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 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

Directions:

1. Heat oil over medium in the largest skillet you own.
2. Add squash, zucchini, and onion.
3. Cook, stirring occasionally, til tender.
4. Add frozen corn.
5. Cook til corn is tender.
6. Add black beans.
7. Cook til heated through.
8. Warm tortillas.
9. Spread some sour cream onto a tortilla.
10. Spoon some veggies onto sour cream.
11. Top veggies with salsa.
12. Fold and enjoy.
13. 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. :).

Reviews

[Mirj]

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!

[sqrl]

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!