corn-black-bean-burrito

Corn and Black Bean Burrito

Total time: 45 minutes

Serves 12

5.9 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

¼ cup - Scallions, sliced

¼ cup - Celery, finely diced

1 ¼ cups - Yellow corn, frozen

½ - Ripe avocado, peeled and diced

2 tb - Fresh cilantro, chopped

1 cup - Black beans, drained and rinsed

¼ cup - Cheddar cheese, reduced fat, shredded

¼ cup - Salsa

12 pcs - Tortillas, whole wheat, 12-inch round

UTENSILS

Oven, Saucepan, Nonstick pan, Bowls, Baking tray, Chopping board, Knife

INSTRUCTIONS

1. Preheat the oven to 1800C.

2. Combine the scallions, celery and corn in a small saucepan. Add just enough water to cover.

3. Cover and bring to a boil. Reduce the heat to medium. Simmer for 5 minutes until the vegetables soften. Drain the vegetables. Set aside to cool.

4. Combine the avocado, cilantro, beans, cheese and salsa in a large mixing bowl. When the corn mixture has cooled slightly, add to the avocado mixture.

5. Heat a non-stick pan over medium heat. Warm the tortilla for 15 seconds on each side.

6. Place the tortilla on a flat surface. Spoon 3 tablespoons of the mixture onto the center of the tortilla. Fold in the two sides of the tortilla using both hands. Roll the tortilla tightly from the bottom to the top while maintaining the edges’ firm grip.

7. Repeat the same process with the remaining tortillas.

8. Place the wrapped tortillas on the baking tray. Heat in the oven for 5 minutes.

9. Serve immediately.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 131g