Southwestern Veggie Burritos


You won't miss the meat in this hearty and flavourful burrito.

-- Serves
SKILL LEVEL 6 burritos
2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
1 red bell pepper, cut into 1/4-inch strips
1 onion, cut into 1/4-inch strips
1 fresh jalapeno, minced
2 cloves garlic, minced
1-1/2 teaspoons dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, undrained
1 cup whole kernel corn (fresh OR frozen, thawed OR canned, drained)
1 canned chipotle chile in adobo sauce, minced
1 avocado, peeled, pitted and diced
1/3 cup chopped fresh cilantro
6 (10-inch) flour tortillas, warmed according to package directions
3 cups hot cooked rice, divided
1-1/8 cups grated Monterey Jack cheese
Light sour cream (optional)

Heat oil in large skillet over medium-high heat. Add bell pepper, onion, jalapeno and garlic; cook until crisp-tender. Stir in oregano, cumin, salt and pepper; cook, stirring, 1 minute. Add black beans, undrained tomatoes, corn and chipotle; heat through. Remove from heat, stir in avocado and cilantro.

To assemble burritos: Place 3/4 cup veggie mixture down center of each warm tortilla. Top with 1/2 cup rice and 3 tablespoons cheese. Fold in short ends of tortilla, then one long end and then the other to form a burrito. Serve with sour cream, if desired.

Nutritional Claims:  vegetarian, Free of trans fat, Low in cholesterol, Excellent source of fibre, Good source of protein, Good source of potassium, Good source of calcium, Good source of iron

Total Time
Cook Time 35 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Calories  490
Fat / Lipides  17 g
Saturated / saturés  5 g
Carbohydrate / Glucides  71 g
Fibre / Fibres  14 g
Sugars / Sucres  7 g
Cholesterol / Cholestérol  20 mg
Protein / Protéins  17 mg
Sodium  750 mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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