Burritos with Corn & Black Bean
Vegetarian, Healthy & for Weight Loss

  • Like 1
  • 33 Minutes
  • Serves 12
  • Easy
  • Medium Heat
Burritos with Corn & Black Bean


Recipe's Ingredients

Adjust Servings:
¼ cup Scallions rinsed and sliced into ¼-inch wide circles, including green tops
¼ cup Celery Stalk rinsed and finely diced
1¼ cups yellow Frozen Corn
½ ripe Avocado peeled and diced
2 Tbsp Cilantro - Fresh chopped
15½ oz Black Beans 1 can, drained and rinsed
¼ cup reduced-fat Cheddar Cheese shredded
¼ cup Salsa
12 (9-inch) whole-wheat Tortillas
Variation
substitute salsa with ¼ cup Taco Sauce


Nutritional information for Burritos with Corn & Black Bean

184
Calories
4g
Fat
1g
Saturated Fat
2mg
Cholesterol
51mg
Sodium
26.9g
Carbohydrate
8.4g
Fiber
1.5g
Sugar
10.4g
Protein

Burritos with Corn & Black Bean is a vegetarian recipe that I love. This revamped Mexican dish is very simple to prepare, yet very healthy. It also goes well for weight-loss diets.

Did you Know?

You can eat vegetarian buritos for breakfast

Ingredients

  • Variation

Steps for Burritos with Corn & Black Bean

1
Done
5 Minutes

Prepare the ingredients

Preheat oven to 350 °F. Rinse and slice scallions into ¼-inch wide circles, including green tops. Also, rinse and finely dice the celery. Peel Avocado and cut it into small portions, chop cilantro, and shred the cheddar cheese. If black beans are canned, drain and rinse them.

2
Done
7 Minutes

Simmer the veggies

Combine scallions, celery, and corn in a small saucepan. Add just enough water to cover. Cover, bring to a boil and reduce heat to medium. Simmer for 5 minutes, until vegetables soften. Drain vegetables. Set aside to cool.

3
Done
1 Minute

Combine the rest

Combine avocado, cilantro, and beans in a large mixing bowl. Add cheese and salsa, and mix.

4
Done
1 Minute

Mix them all

When the corn mixture has cooled slightly, add to the avocado mixture.

5
Done
9 Minutes

Prepare the burritos

In a large nonstick pan over medium heat, warm each tortilla for about 15 seconds on each side. Place each tortilla on a flat surface. Spoon 1/3 cup of the mixture into the center of the tortilla. Fold the top and bottom of the tortilla over the filling. Fold in the sides to make a closed packet. Repeat with the remaining tortillas.

6
Done
5 Minutes

Heat them in the oven

When all tortillas are wrapped, continue heating in the oven for 5 minutes, until all are warm and cheese is melted. Enjoy!

Additional Info for Burritos with Corn & Black Bean

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Burritos with Corn & Black Bean is a vegetarian recipe, full of flavor and great for slimming programs. It has a great flavor and can be also prepared for picnics.


Content on this recipe…


 

 

About Corn and black bean burritos

Today, I want to share a new recipe that we enjoyed a lot recently –corn and black bean burritos. My husband is a fan of Mexican food. He also loves beans. When I made this black bean burrito recently, both of us loved the flavor. It is very easy to prepare but still has a great flavor combination. The creamy beans, vegetables, and burrito wrap is the perfect taste with taco sauce or if you like spicy food, with tabasco sauce.

Now I’ll be honest, it’s not the fastest thing you’ve ever made. There are a few elements involved, you don’t have to do everything, but the more elements you add, the more delicious your burritos will be!

 

 

How to store vegetarian burritos

You can prepare more burritos than you’ll eat right away and keep the remaining burritos in the fridge, serving them the next day.

Usually, I would say guacamole is not a great thing to keep overnight but wrapped up in a burrito that is then wrapped up in foil and kept in the fridge overnight, it lasts just fine. I did this and had leftover burritos for lunch the next day and held up perfectly in the fridge overnight.

I wouldn’t keep them for longer than that though.

 

 

Can I freeze or refrigerate it?

Hmmm, if you want to freeze these wraps, then don’t add in super fresh ingredients like shredded lettuce and pico de gallo as those don’t freeze well. You could use shredded cabbage instead of lettuce. Wrap in foil before freezing and then place them into an airtight container or freezer bag. When you’re ready to eat them let them thaw in the fridge for 24 hours and then reheat in the oven at 350°F (180°C) until warmed through.

As for refrigeration, burritos with corn and black beans can be kept in the refrigerator for a max of 24h.

 

 

Health Benefits for Black Bean Burritos

Black beans are available year-round and are often found in grocery stores either dried packed or canned. They have a dense, almost meaty texture that makes them a popular source of protein in vegetarian dishes.

If you are using canned black beans, be sure to select those with no added sodium and to drain and rinse them before using.

Black beans are effective at reducing the rise in blood sugar after a meal compared to other high-carb foods, such as rice and bread. This veggie may also help reduce the spike in blood sugar that occurs after eating a meal, which may help reduce the risk of diabetes and weight gain.

This beneficial effect is because black beans have a lower glycemic index compared to many other high-carbohydrate foods. This means they cause a smaller rise in blood sugar after a meal.

 

 

Notes and Tips

  1. You will have extra black beans, sweet corn, and tomato mixture. Add to boiling chicken broth to make a quick Southwestern soup!
  2. When preparing dried black beans, it is important to sort them, picking out any small rocks or other debris that may have wound up in the package. Wash and soak them in water for at least 8 to 10 hours before cooking to achieve optimum flavor and texture.
  3. You can tell that beans are finished soaking when you can split them easily between your fingers. Soaking dried legumes reduces the amount of time needed to cook them, and also helps remove some of the oligosaccharides that cause gastrointestinal distress. Soaking beans for longer periods can help to reduce phytates, which may reduce mineral absorption.

 

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Susan Anne Dale

Hello there, I’m Susan Anne Dale | Mother, Wife, Cook, Entrepreneur. I do not remember exactly when I started to cook, but now I cannot imagine life without the magic of this wonderful art. I hope you will enjoy my recipes written in a modern cooking style.

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