Toasted Bean Burritos
Skillet Southwest Corn
Ingredients
- 1 (3.5-oz) pouch boil in bag brown rice
- 1 (15-oz) can vegetarian low sodium refried beans
- 6 burrito flour tortillas
- 1 (15-oz) can low sodium black beans, rinsed and drained
- 1 cup guacamole
- 1 cup pico de gallo, drained
- ¼ cup chopped fresh cilantro
Instructions
- Preheat broiler. Cook rice according to package directions. Season with salt and pepper, if desired.
- Meanwhile, spread refried beans on tortillas. Top with black beans and rice. Fold in sides of tortillas; roll up burrito-style. Place in a greased 13- x 9-inch baking dish. Broil 2 to 3 minutes or until toasted.
- Serve burritos with guacamole, pico de gallo, and cilantro.
Side Dish Ingredients
- 2 Tbsp olive oil
- 2 (12-oz) pkg frozen corn kernels
- ½ tsp kosher salt
- ¼ tsp pepper
- ¼ tsp chili powder
- 2 green onions, sliced
Side Dish Instructions
- Heat oil in a large skillet over medium-high heat. Add corn, salt, pepper, and chili powder; cook 8 minutes. Stir in onions; cook 2 minutes or until corn is tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
396
|
153
|
549
|
| Fat (g) | 12 | 5 | 17 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 13 | 4 | 17 |
| Carb (g) | 62 | 27 | 89 |
| Fiber (g) | 12 | 3 | 15 |
| Sodium (mg) | 753 | 170 | 923 |
| T. Sugs (g) | 4 | 5 | 9 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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- Matching Grocery List
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