Vegetable Burritos

Servings: 6


  • 1 teaspoon olive oil
  • 1 sweet onion (2 cups)
  • 3 cloves garlic
  • 1 red bell pepper (1 cup)
  • 2 cups sliced mushrooms
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • dash of salt
  • 1 15-ounce can reduced sodium black beans (1½ cups)
  • 4 flour tortillas
  • ½ cup chopped cilantro


Preheat the oven to 350°F. Heat the oil in a high-sided skillet. Sauté the onions until soft and just slightly golden, 5 minutes. Add the garlic, bell pepper, and mushrooms, and cook until the vegetables are tender, about 5 minutes. Stir in the black beans with a little of their liquid and heat through.

Heat the tortillas in a paper bag in the microwave about 1 minute. Lay the warm tortillas on the counter and divide the filling among them and scatter cilantro on top. Roll, turning in the sides, into a neat package. Lay in a baking dish covered lightly with aluminum foil and warm through in the oven, 10 minutes (20 to 30 minutes if they have been made earlier and chilled).

Values per serving:
Calories: 231, Total Fat: 5 g
Fiber: 9 g