These delicious burritos re-heat nicely and can be stowed in the freezer for later in the year.
Zucchini and Black Bean Burritos
- 2 Tbsp olive oil
- 1 cup chopped onion
- 1 cup carrots, sliced
- 4 cloves garlic, chopped
- 1 1/2 cups zucchini, chopped
- 1 chili, chopped fine (use whatever you'd like, I used a mild Poblano)
- 2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp pepper
- 1 tsp salt
- 1 can black beans, drained
- 1 cup baby spinach, roughly chopped
- 4 flour burrito-size tortillas
- 2 ounces each pepperjack and cheddar cheeses, grated
- oil for drizzling, or oil spray
- Heat oil over medium high heat and add the onions. After about 4-5 minutes, when they soften, add the carrots. Continue cooking until carrots get tender to your liking (5-8 minutes).
- Add garlic, zucchini and pepper, and cook for another 5 minutes, until zucchini starts to get tender. Stir in spices.
- Pour in the black beans and add the spinach, and continue to cook for another few minutes. Remove from heat.
- Pre-heat the oven to 325 degrees.
- Heat the tortillas briefly on the skillet or in the microwave to soften.
- Divide the filling in the pan into 4 portions, by slicing thru the center, then slicing the other way, like a pizza.
- Lay the tortilla on a clean surface and add the burrito filling. Add 1/4 of the cheese, then roll up.
- Spray or rub with oil, and bake for 10 minutes. Turn the burritos and continue to cook another 7-10 minutes, until the burrito gets browned to your liking.
- Top with your favorite toppings and serve. I used guacamole, sour cream and salsa.