Summer Veggie Burritos
Ready In: 40 mins
Serves: 8-10
Ingredients
- 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
- 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. :).
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