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Southwestern Veggie Burritos

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

6 BURRITOS

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TOTAL TIME

35 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 2 tablespoons Mazola Canola Oil
  • 1 red bell pepper, cut into 1/4-inch strips
  • 1 onion, cut into 1/4-inch strips
  • 1 fresh jalapeno, minced
  • 2 cloves garlic, minced
  • 1-1/2 teaspoons dried oregano
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 cup whole kernel corn (fresh OR frozen, thawed OR canned, drained)
  • 1 canned chipotle chile in adobo sauce, minced
  • 1 avocado, peeled, pitted and diced
  • 1/3 cup chopped fresh cilantro
  • 6 (10-inch) flour tortillas, warmed according to package directions
  • 3 cups hot cooked rice, divided
  • 1-1/8 cups grated Monterey Jack cheese
  • Light sour cream (optional)

Instructions:

  1. Heat oil in large skillet over medium-high heat. Add bell pepper, onion, jalapeno and garlic; cook until crisp-tender.
  2. Stir in oregano, cumin, salt and pepper; cook, stirring, 1 minute.
  3. Add black beans, undrained tomatoes, corn and chipotle; heat through.
  4. Remove from heat, stir in avocado and cilantro.

To assemble burritos: Place 3/4 cup veggie mixture down center of each warm tortilla. Top with 1/2 cup rice and 3 tablespoons cheese. Fold in short ends of tortilla, then one long end and then the other to form a burrito. Serve with sour cream, if desired.

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