Heart Healthy Mexican Recipes: Vegetarian Burrito
- 2 tablespoon canola oil
- 1 medium onion chopped
- 2 tbsp garlic chopped
- 8 whole wheat tortillas
- 1 15 oz can low salt black beans
- 1 15 oz can low salt kidney beans
- 1 cup corn, frozen or fresh, steamed
- 2 tomatoes, seeded and chopped
- 1 tbsp lime juice
- 1 tbsp cilantro
- 4 cups brown rice, cooked
- 2 cups reduced fat and grated cheese
- 1 avocado, sliced
In a large bowl, combine the beans, corn, tomatoes, lime juice and cilantro. Drizzle oil in a large nonstick skillet over medium heat. Add the red onion, and garlic and sauté for 1-2 minutes. When garlic becomes fragrant, add the bean mixture and reduce to low heat.
Warm tortillas in the microwave for 20 seconds or over the sauté pan. Remove from heat and spread each tortilla with ½ cup rice down the center, followed by the bean mixture. Sprinkle with 1/4 cup shredded cheese and few slices of avocado.
First, fold the bottom of the tortilla over the filling and the tortilla directly on the opposite end. Wrap the left side of the tortilla over the filling and seal with a bamboo toothpick. You now have a swaddled burrito! Serve with carrot sticks and lemon lime seltzer.