Zucchini & Bean Burritos - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Burritos freeze wonderfully for an easy grab-n-go lunch option if you’ve got access to a microwave at work or school. Packed with fiber and protein, you can be confident this meal will keep you going through the afternoon.

Tip: Burritos can be frozen and reheated individually in the microwave, working in one-minute increments and rotating the burrito each time.

Ingredients

  • 1 Tbsp. olive oil
  • 3 cups diced zucchini
  • 1 Tbsp. oregano
  • ½ tsp. cumin
  • ½ tsp. black pepper
  • ⅛ tsp. ground red pepper
  • 6 cloves garlic, minced
  • ½ cup enchilada sauce
  • 1 (14.5 oz.) can low-sodium pinto beans, rinsed and drained
  • 1 (14.5 oz.) can fat-free refried beans
  • 2 cups cooked brown rice
  • 8 (8") whole-wheat tortillas
  • 4 oz. reduced-fat cheddar cheese, shredded

Directions

  1. Heat oil in a large skillet over medium-high heat. Add zucchini and cook until just starting to soften (2 minutes). Add oregano, cumin, black pepper, red pepper, and garlic. Cook until garlic is fragrant (1-2 minutes).
  2. Stir in beans, enchilada sauce, and rice. Cook until hot through (2-3 minutes).
  3. Fill each tortilla with about a cup of filling and top with cheese. Fold over sides and roll tightly. Serve immediately.
Nutritional analysis per serving: Calories 285; Total Fat 7g (9% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 3mg (2% DV); Sodium 815mg (35% DV); Total Carbohydrate 49g (18% DV); Dietary Fiber 19.5g (68% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 19g; Vitamin D 0% DV; Calcium 20% DV; Iron 20% DV; Potassium 10% DV; Manganese 45% DV; Copper 20% DV; Niacin 20% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/zucchini-and-bean-burritos/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796