Garlic, Cumin & Black Bean Burritos

Name: Garlic, Cumin & Black Bean Burritos
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons Land O Lakes® Butter; 1 teaspoon finely chopped fresh garlic; 1 cup fresh sweet corn; 1 medium (1 cup) red bell pepper, chopped; 1 medium (1 cup) zucchini, chopped; 1 small (1/2 cup) onion, chopped; 1 (15-ounce) can black beans, rinsed, drained; 1/2 teaspoon ground cumin; 8 (3/4-ounce) slices Land O Lakes® Hot Pepper American cut in half; 4 (10-inch) flour tortillas

These hearty burritos are full of colorful vegetables and beans.

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15 min

Prep Time

30 min

Total Time

servings

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Ingredients

2 tablespoons Land O Lakes® Butter

1 teaspoon finely chopped fresh garlic

1 cup fresh sweet corn

1 medium (1 cup) red bell pepper, chopped

1 medium (1 cup) zucchini, chopped

1 small (¹/₂ cup) onion, chopped

1 (15-ounce) can black beans, rinsed, drained

¹/₂ teaspoon ground cumin

8 (3/4-ounce) slices Land O Lakes® Hot Pepper American, cut in half

4 (10-inch) flour tortillas

How to make

STEP 1

Melt butter in 12-inch skillet over medium-low heat until sizzling. Add garlic; sauté 1 minute or until lightly toasted.
STEP 2

Add all remaining ingredients except cheese and tortillas. Cook, stirring occasionally, 6-8 minutes or until vegetables are softened; drain. Wipe out skillet with paper towel.
STEP 3

Arrange 2 half slices cheese, creating strip down center of each tortilla. Top each evenly with one-fourth of vegetable mixture and remaining half slices cheese. Roll up tortillas, burrito-style, tucking in sides as you roll.
STEP 4

Heat same skillet to medium.
STEP 5

Place burritos into skillet, seam-side down. Cook, turning once, 2-4 minutes or until golden brown and crisp on both sides. Remove from skillet; let stand 1-2 minutes.
STEP 6

Cut each burrito diagonally in half before serving.

550 Calories

25 Fat (g)

55 Cholesterol (mg)

1370 Sodium (mg)

65 Carbohydrates (g)

9 Dietary Fiber

21 Protein (g)

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