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Calypso Burritos Recipe

  • 30minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 small zucchini, shredded

  2. 2 medium carrots, shredded

  3. 1 medium onion, finely chopped

  4. 1 tablespoon canola oil

  5. 1 can (16 ounces) kidney beans, rinsed and drained

  6. 1 can (15 ounces) black beans, rinsed and drained

  7. 1-1/2 cups frozen corn, thawed

  8. 3/4 cup salsa

  9. 2 tablespoons reduced-sodium taco seasoning

  10. 2 teaspoons ground cumin

  11. 1 cup (4 ounces) shredded part-skim mozzarella cheese

  12. 1/4 cup minced fresh cilantro

  13. 8 flour tortillas (8 inches), warmed

Instructions Jump to Ingredients ↑

  1. In a large skillet over medium heat, cook and stir the zucchini, carrots and onion in oil for 3-5 minutes or until tender. Stir in the beans, corn, salsa, taco seasoning and cumin. Cook and stir for 5-7 minutes or until vegetables are tender. Remove from the heat. Stir in cheese and cilantro. Spoon about 2/3 cupful filling off center on each tortilla. Fold sides and ends over filling and roll up. Yield: 8 servings.

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