Black Bean Veggie Burritos

Ingredients

• Tortillas

  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

• Cheddar cheese

  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° and wrap the tortillas in foil. Warm until pliable, 10–15 minutes.
2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the chopped onion and cook, stirring, until golden, 5–6 minutes.
3. Stir in the cumin and chili powder and cook just until fragrant, about 20 seconds.
4. Add the bell pepper, corn, and grated carrot. Sauté until the vegetables are crisp-tender, 4–5 minutes.
5. Stir in the black beans and canned tomatoes. Bring to a simmer, then season to taste with salt and black pepper. Remove from the heat.
6. Lay the warm tortillas on a work surface. Divide the hot filling among them, then top each with shredded cheese, a spoonful of sour cream, and cilantro.
7. Fold the sides over the filling and roll tightly to form burritos. Serve right away.