Veggie Bean and Corn Burrito

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Veggie Bean and Corn Burrito
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
331
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie331 kcal(16 %)
Protein12.11 g(12 %)
Fat11.37 g(10 %)
Carbohydrates46.62 g(31 %)
Sugar added0 g(0 %)
Roughage6.45 g(22 %)
Vitamin A100.96 mg(12,620 %)
Vitamin D0.06 μg(0 %)
Vitamin E1.52 mg(13 %)
Vitamin B₁0.38 mg(38 %)
Vitamin B₂0.22 mg(20 %)
Niacin5.91 mg(49 %)
Vitamin B₆0.27 mg(19 %)
Folate113.15 μg(38 %)
Pantothenic acid0.77 mg(13 %)
Biotin1.76 μg(4 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C16.27 mg(17 %)
Potassium449.56 mg(11 %)
Calcium174.73 mg(17 %)
Magnesium70.65 mg(24 %)
Iron2.75 mg(18 %)
Iodine4.69 μg(2 %)
Zinc1.6 mg(20 %)
Saturated fatty acids5 g
Cholesterol20.52 mg
Author of this recipe:

Ingredients

for
8
Ingredients
1.333 cups
fresh or frozen Corn kernel (thawed if frozen)
1
medium onion (peeled and diced)
1
green Bell pepper (trimmed and diced)
1 tablespoon
2 cloves
garlic (peeled and minced)
1 ½ teaspoons
½ teaspoon
ground Cumin
2 cups
canned black beans (rinsed and drained)
1 ½ cups
cooked Rice
8
Flour tortillas warmed (8 inches)
¾ cup
½ cup
2
scallions (clean and sliced; plus extra for garnish)
1 cup
prepared, chunky Tomato salsa

Preparation steps

1.
In a large skillet, set over medium-high heat, saute corn, onions and peppers in oil until tender. Add the garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through.
2.
Spoon 1/2 cup filling off center on each tortilla. Top with cheese, sour cream and green onions. Fold sides and ends over filling and roll up; cut in half. Garnish with green onion ribbons and serve with salsa on the side.