Ingredients for Summer Veggie Burritos
- Canola Oil
- Summer Squash
- 1 medium zucchini, chopped
- Yellow Onion
- 1 cup frozen corn
- 1 (15-ounce) can black beans, rinsed and drained
- Fat Free Sour Cream
- Whole Wheat Tortilla
- Chunky Salsa
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How to Make Summer Veggie Burritos
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 1 medium zucchini, chopped, and 1 medium yellow squash, chopped, and 1/2 medium onion, chopped.
- Cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes.
- Stir in 1 cup of frozen corn.
- Cook until the corn is heated through, about 2-3 minutes.
- Add 1 (15-ounce) can of black beans, rinsed and drained.
- Cook until heated through, about 2 minutes.
- Warm tortillas according to package directions.
- Spread 1-2 tablespoons of sour cream on each tortilla.
- Spoon the cooked vegetable mixture onto the sour cream.
- Top with your favorite salsa.
- Fold and enjoy immediately!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
18g
Fat
1g
Carbs
10g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Main Dish Vegetables American Mexican Easy Beginner Cook Low Fat Summer Vegetarian Dietary One Dish Meal Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Inexpensive Healthy 2 Low In Something Corn Onions Squash
