Bean and cheese burritos get a healthy makeover with the addition of grated zucchini. This is a great recipe to double and freeze extra for quick meals on the go.
Course Vegetarian & Vegan
Keyword beans, burrito, zucchini
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
116-oz canrefried beans
6whole wheat flour tortillas
Heat oil in a large skillet over medium heat. Add grated zucchini and garlic to pan. Sauté for 5 minutes. Add refried beans and salsa to pan and cook until heated through.
Place about 1/3 to 1/2 cup of filling on one side of tortilla. Sprinkle with one tablespoon of cheese. Fold in the sides of the tortilla and then roll into a burrito. Set aside and repeat with remaining tortillas until all of the filling is used.
Wipe out the skillet used for the filling and spray with cooking spray. Put over medium heat then place burrito in pan and brown for a minute on each side. This step is optional and could be skipped if preferred.
Serve burritos with sliced avocado and salsa.
Use the large holes on a cheese grater to quickly grate the zucchini.
Make a double batch of these easy burritos and freeze the extras for a quick meal when you need it.
Nutrition Nugget: These Zucchini, Bean and Cheese burritos have more nutrition “punch” than you would think. One serving is a good source of calcium, vitamin C, and iron. Being a “good source” means that the recipe includes 10-19% of your daily needs of that particular nutrient.[ultimate-nutrition-label id="3206" align="left"]