Ultimate Veggie and Black Bean Burrito

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In the summer we’re always on the lookout for something quick, easy and healthful.  These Veggie and Black Bean Burritos fit the bill – quick and easy, but also vitamin packed! Any leftovers can easily be reheated and are just as yummy the next day.

 

Yield: 8 Servings

 

INGREDIENTS

1 package frozen chopped spinach, thawed and drained

2 cans black beans, drained and rinsed

2 packages reduced salt taco seasoning

6 ounces of carrot puree – Time Saver Tip – can use 6 ounce jar of pureed carrots for babies

8 Flour or Whole Wheat Tortillas

SUGGESTED TOPPINGS

Mozzarella cheese – grated

Sour Cream

Tomatoes – sliced

Black Olives – sliced

Lettuce – shredded

Onions, finely chopped

PREPARATION

Over medium heat, place black beans, spinach, taco seasoning and carrot puree into a non-stick skillet and bring to a simmer.  Continue to simmer for about 10 minutes.  To serve: Assemble the burritos with desired toppings.  Enjoy!    

 

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