Veggie-Stuffed Burritos

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SERVES: 5

COOK TIME: 28 Min

Stuffing low-carb, whole wheat burritos with yummy good-for-us veggies and black beans is the way to beat the "boring burrito blues!" Plus, it will keep you going steady on your diabetes diet!

What You'll Need

1 teaspoon vegetable oil
2 medium onions, chopped
3 cloves garlic, minced
1 medium green bell pepper, chopped
1 medium zucchini, chopped
1 large carrot, grated
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 cup salsa, divided
1 (16-ounce) can reduced-sodium black beans, rinsed and drained
5 (10-inch) whole wheat, low-carb flour tortillas
1/2 cup low-fat shredded Cheddar cheese

What to Do

Preheat the oven to 400 degrees F. Coat two 9- x 13-inch baking dishes with nonstick cooking spray.
In a large skillet, heat the oil over medium heat; add the onion and cook for 3 minutes, or until tender, stirring occasionally. Add the garlic, green pepper, zucchini, and carrot, and cook for 5 minutes, stirring often. Stir in the chili powder, oregano, and cumin.
Remove from the heat and stir in 1/2 cup salsa and the refried beans. Spoon equal amounts of the vegetable mixture over the centers of the tortillas.
Fold the bottom of each tortilla over the vegetable mixture, then fold both sides over envelope fashion. Fold over the top of each tortilla to close; place seam side down in the baking dish. Pour the remaining 1/2 cup salsa evenly over the burritos. Bake for 15 minutes.
Sprinkle with the cheese and bake for 5 minutes, or until heated through and the cheese is melted. Serve immediately.