Black and Green Veggie Burritos | Lunch

Black bean burritos filled with zucchini or yellow summer squash.

Just add in the fixings—salsa, avocado slices, some nondairy sour

cream … the works!


1 onion, chopped

2 zucchinis or yellow squash, cut into thin strips

1 bell pepper, any colour, chopped

2 tablespoons olive oil

1/2 teaspoon oregano

1/2 teaspoon cumin

1 (15-ounce) can black beans, drained

1 (4-ounce) can green chillies

1 cup cooked rice

4 large flour tortillas, warmed


1. Heat onion, zucchinis or yellow squash, and bell pepper in olive oil

until vegetables are soft, about 4–5 minutes.

2. Reduce heat to low and add oregano, cumin, black beans, and green

chilies, combining well. Cook, stirring, until well combined and heated


3. Place/cup rice in the center of each flour tortilla and top with the

bean mixture. Fold the bottom of the tortilla up, then snugly wrap one

side, then the other.

4. Serve as is, or bake in a 350°F oven for 15 minutes for a crispy burrito.

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