Black Bean Veggie Burritos

Ingredients

• Flour tortillas

  4 tortilla, large or 280g

• Onion

  raw

  1 medium or 110g

• Canola oil

  high stability, non-trans, high oleic (70%)

  2 tsp or 9g

• Cumin seed

  ½ tsp, ground or 2g

• Chili powder

  ½ tsp or 1g

• Red bell pepper

  raw

  1 medium or 119g

• Sweet corn

  yellow, canned, whole kernel, drained

  ½ cup or 82g

• Carrots

  raw

  1 medium or 61g

• Black beans

  canned, low-sodium, drained

  1 ⅔ cup or 433g

• Mexican stewed tomatoes

  Del Monte

  ½ cup or 126g

• Mexican cheese blend

  reduced fat

  ½ cup, shredded or 57g

• Sour cream

  reduced fat, cultured

  4 tbsp or 60g

• Cilantro

  raw, coriander leaves

  4 tbsp or 4g

Directions

1. Preheat the oven to 350°F. Wrap tortillas in foil and warm in the oven for about 15 minutes.
2. In a large nonstick skillet, heat oil over medium-high heat. Add chopped onion and cook until golden, about 6 minutes.
3. Stir in cumin and chili powder, cooking for 20 seconds. Add bell pepper, corn, and carrot, and sauté until almost tender, about 5 minutes.
4. Add beans and tomatoes. Bring to a simmer, season with salt and pepper, then remove from heat.
5. Place warm tortillas on a work surface. Spoon filling down the center, dividing equally. Top each with cheese, sour cream, and cilantro.
6. Fold sides of tortillas over filling to form burritos and serve.