About the Recipe
these burritos are high in flavor and easy to make
� C scallions (green onions), rinsed
and sliced into �-inch wide
circles, including green tops
� C celery, rinsed and finely diced
1� C frozen yellow corn
� ripe avocado, peeled and diced
2 Tbsp fresh cilantro, chopped
(or substitute 2 tsp dried
1 can (15� oz) black beans, drained
� C reduced-fat shredded cheddar
� C salsa or taco sauce (look for
lowest sodium version)
12 (9-inch) whole-wheat tortillas
1 Preheat oven to 350 �F.
2 Combine scallions, celery, and corn in a small
saucepan. Add just enough water to cover.
3 Cover, bring to a boil, and reduce heat to medium.
Simmer for 5 minutes, until vegetables soften. Drain
vegetables. Set aside to cool.
4 Combine avocado, cilantro, and beans in a large
mixing bowl. Add cheese and salsa, and mix.
5 When corn mixture has cooled slightly, add to
6 In a large nonstick pan over medium heat, warm
each tortilla for about 15 seconds on each side.
Place each tortilla on a flat surface. Spoon 1/3 cup of
the mixture into the center of the tortilla. Fold the
top and bottom of the tortilla over the filling. Fold in
the sides to make a closed packet.
7 Repeat with the remaining tortillas.
8 When all tortillas are wrapped, continue heating in
the oven 5 minutes, until all are warm and cheese is