Vegetarian Burritos
Servings: 4
Ingredients
1 Tablespoon olive oil
1/2 medium onion diced
3 small Zucchini diced
1 teaspon Chili Powder
1 tablespoon Ground Cumin
15 ounce black beans
2 tablespoons lime juice 1 lime yields 2 tablespoons juice
2 clove garlic
1 medium Avocado
8 each 6 inch flour tortillas
2 cup Shredded Monterrey Jack Cheese
Instructions
Preheat oven to 350°.
Drain the black beans and pour in a bowl. Mash with a fork until at least half the beans are smashed.
In a large pan, heat the oil over medium heat. Add onion and cook until soft, about 5 minutes.
Stir in garlic and cook until fragrant, 30 seconds. Add zucchini and season with salt, chili powder, and cumin. Cook, stirring occasionally, until zucchini is tender, about 5 minutes . Add black beans, and half of the lime juice (tho other half is for the avocado). Stir to combine and until heated throughout, about 2 minutes. Remove the pan from heat
Slice the avocado in half, scoop out the flesh, and mash with a fork. Mix in the remaining lime juice. Season with salt and pepper.
Add a large scoop of vegetable mixture onto each tortilla, and spoon a tablespoon of the avocado into each tortilla. Roll up the tortillas. Place rolled up tortillas side by side in a 9″-x-13″ baking dish and top with cheese.
Bake until cheese is melted, 15 to 18 minutes.
Nutrition
Serving: 2 burritos | Calories: 550 kcal | Carbohydrates: 45 g
