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corn and black bean burritos

Prep Time:



Cook Time:





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

and rinsed

� 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

avocado mixture.

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


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