Black Bean Veggie Burritos

Ingredients

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, large or 280g

• Onions

  Raw

  1 medium or 110g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Chili powder

  Spices

  ½ tsp or 1g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ½ cup or 82g

• Carrots

  Raw

  1 medium or 61g

• Canned black beans

  Low sodium, drained

  1 ⅔ cup or 433g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  ½ cup or 120g

• Mexican cheese

  Blend, reduced fat

  ½ cup, shredded or 57g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Heat the oven to 350°F. Wrap the tortillas in foil and warm until pliable, about 10–15 minutes.
2. Warm the oil in a large nonstick skillet over medium-high heat. Add the chopped onion and cook, stirring, until golden, about 5–6 minutes.
3. Stir in the cumin and chili powder and cook until fragrant, about 20 seconds. Add the bell pepper, corn, and grated carrot; sauté until almost tender, about 4–5 minutes.
4. Add the black beans and stewed tomatoes. Bring to a simmer, season to taste with salt and pepper, then remove from the heat.
5. Lay the warm tortillas on a work surface. Divide the filling down the center of each, then top with the shredded cheese, sour cream, and cilantro.
6. Fold the sides over the filling and roll up to form burritos. Serve immediately.