Vegetarian Bean Burritos
Serve these bold, assertive-flavored burritos with Carrot Salad and oranges. While tortillas heat, toss carrots in serving bowl with lime dressing. Then, slice and sauté zucchini, and heat beans.
COOK: 10 minutes
TOTAL: 17-18 minutes
MAKES: 4 servings
4 flour tortillas (10 inches each)
2 teaspoons vegetable oil
4 medium zucchini (about 5 ounces each), each cut lengthwise in half, then sliced crosswise
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 can (15 ounces) Spanish-style red kidney beans
1 can (15 to 19 ounces) black beans, rinsed and drained
1/2 (8-ounce) package shredded Monterey Jack cheese (1 cup)
1/2 cup loosely packed fresh cilantro leaves
1 jar (16 ounces) chunky-style salsa
1. Warm tortillas as label directs; keep warm.
2. In nonstick 12-inch skillet, heat oil over medium-high heat. Add zucchini, salt, and cinnamon and cook until zucchini is tender-crisp, about 5 minutes.
3. Meanwhile, in 2-quart saucepan, heat kidney beans with their sauce and black beans just to simmering over medium heat; keep warm.
4. To serve, allow each person to assemble burrito as desired, using a warm flour tortilla, zucchini, bean mixture, cheese and cilantro leaves. Pass salsa to serve with burritos.
- Each serving: About 550 calories, 17g total fat (1g saturated), 25 mg cholesterol, 1,943 mg sodium, 77g carbohydrates, 29g protein.
This tasty salad is ready in just 10 minutes.
2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon chopped fresh cilantro leaves
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
2 packages (8 ounces each) shredded carrots
1. In large bowl, with wire whisk or fork, mix lime juice, honey, cilantro, salt and crushed red pepper until blended.
2. Toss carrots with lime dressing to coat.
- Each serving: About 65 calories, 175mg sodium, 17g total carbohydrate, 1g protein.
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