The bean mixture acts as a barrier between the tortilla and the zucchini, so the burritos stay crisp

Source: https://www.myrecipes.com/recipe/zucchini-bean-bur

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Name: Zucchini and Bean Burritos
Prep time: 24 min
Total time: 24 min
Yield: 8
Cuisine: Mexican
Ingredients: 1/2 cup spicy enchilada sauce; 1 (14.5-ounce) can unsalted pinto beans, rinsed and drained; 1 (14.5-ounce) can fat-free refried beans; 1 tbsp olive oil; 3 cups diced zucchini; 1 tbsp chopped fresh oregano; 1/2 tsp ground cumin; 1/2 tsp Black pepper; 1/8 tsp ground red pepper; 6 garlic cloves, minced; 2 (8.8-ounce) package precooked brown rice; 8 (8-inch) whole-wheat flour tortillas; 4 oz reduced-fat cheddar cheese, shredded (about 1 cup); Cooking spray; 1/2 cup reduced-fat sour cream; 1/2 cup refrigerated fresh pico de gallo; Cilantro sprigs (optional)

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INGREDIENTS

1/2 cup spicy enchilada sauce
1 (14.5-ounce) can unsalted pinto beans, rinsed and drained
1 (14.5-ounce) can fat-free refried beans
1 tbsp olive oil
3 cups diced zucchini
1 tbsp chopped fresh oregano
1/2 tsp ground cumin
1/2 tsp Black pepper
1/8 tsp ground red pepper
6 garlic cloves, minced
2 (8.8-ounce) package precooked brown rice
8 (8-inch) whole-wheat flour tortillas
4 oz reduced-fat cheddar cheese, shredded (about 1 cup)
Cooking spray
1/2 cup reduced-fat sour cream
1/2 cup refrigerated fresh pico de gallo
Cilantro sprigs (optional)

Servings

INSTRUCTIONS

Step 1

Place a large baking sheet in the oven. Preheat the oven to 450° (leave the pan in the oven as it preheats).

Step 2

Place first 3 ingredients in a saucepan over medium heat; cook 4 minutes, stirring occasionally.

Step 3

Heat a large skillet over medium-high heat. Add oil; swirl. Add zucchini; sauté 2 minutes. Add oregano, cumin, black pepper, red pepper, and garlic; cook 2 minutes. Remove from heat.

Step 4

Prepare rice according to package directions.

Step 5

Warm tortillas according to package directions. Spread about 1/3 cup bean mixture evenly over each tortilla, leaving a 1/2-inch border. Top each tortilla with 1/3 cup rice, 1/3 cup zucchini mixture, and 2 tablespoons cheese. Fold in sides of tortilla over filling; roll up. Repeat procedure with remaining 7 tortillas, bean mixture, rice, zucchini mixture, and cheese.

Step 6

Lightly coat burritos with cooking spray. Arrange burritos, seam sides down, on preheated baking sheet. Bake at 450° for 4 minutes, turning after 2 minutes. Top each serving with 1 tablespoon sour cream, 1 tablespoon pico de gallo, and cilantro sprigs, if desired, or follow freezing instructions.

NOTES

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Zucchini and Bean Burritos

1/2 cup spicy enchilada sauce 
1 (14.5-ounce) can unsalted pinto beans, rinsed and drained 
1 (14.5-ounce) can fat-free refried beans 
1 tbsp olive oil 
3  cups diced zucchini 
1 tbsp chopped fresh oregano 
1/2 tsp ground cumin 
1/2 tsp Black pepper 
1/8 tsp ground red pepper 
6  garlic cloves, minced 
2  (8.8-ounce) package precooked brown rice  
8 (8-inch)  whole-wheat flour tortillas 
4 oz reduced-fat cheddar cheese, shredded (about 1 cup) 
  Cooking spray 
1/2 cup reduced-fat sour cream 
1/2 cup refrigerated fresh pico de gallo 
  Cilantro sprigs (optional)

Step 1
Place a large baking sheet in the oven. Preheat the oven to 450° (leave the pan in the oven as it preheats).

Step 2
Place first 3 ingredients in a saucepan over medium heat; cook 4 minutes, stirring occasionally.

Step 3
Heat a large skillet over medium-high heat. Add oil; swirl. Add zucchini; sauté 2 minutes. Add oregano, cumin, black pepper, red pepper, and garlic; cook 2 minutes. Remove from heat.

Step 4
Prepare rice according to package directions.

Step 5
Warm tortillas according to package directions. Spread about 1/3 cup bean mixture evenly over each tortilla, leaving a 1/2-inch border. Top each tortilla with 1/3 cup rice, 1/3 cup zucchini mixture, and 2 tablespoons cheese. Fold in sides of tortilla over filling; roll up. Repeat procedure with remaining 7 tortillas, bean mixture, rice, zucchini mixture, and cheese.

Step 6
Lightly coat burritos with cooking spray. Arrange burritos, seam sides down, on preheated baking sheet. Bake at 450° for 4 minutes, turning after 2 minutes. Top each serving with 1 tablespoon sour cream, 1 tablespoon pico de gallo, and cilantro sprigs, if desired, or follow freezing instructions.

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Nutrition

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Serving Size: 1 Serving (25g)
Recipe Makes: 8 Servings

Calories: 18
Calories from Fat: 13 (72%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 2.9mg		1 %
Sodium 3.8mg		0 %
Potassium 22.2mg		1 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.1g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 18

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