Fast, healthy, and loaded with summer flavor! Summer Veggie Burritos with Black Beans can be adapted to fit any summer produce you have on hand, require only one pot to make, and are sure to be a family favorite. Smoky chipotle chili and feta cheese make these easy burritos impossible to resist.
2bell peppers(red, green, green, or yellow, chopped)
1bunch green onions(chopped, white and green parts divided)
1small zucchinior summer squash, diced
2teaspoonsground cumin(reduce to 1 teaspoon if sensitive to spice)
1teaspoonchipotle chili powder(reduce to 1/2 teaspoon if sensitive to spice)
1canblack beans(15 ounces) rinsed
1cupcherry tomatoeshalved, plus additional for serving (about 1 pint total)
Whole wheat flour tortillas
6ouncescrumbled feta cheeseplus additional for serving
Chopped fresh cilantrofor serving
Heat oil in a large sauté pan over medium. Add bell peppers, white part of the green onions, salt, and pepper and sauté until crisp-tender, about 4 minutes
Add the corn, zucchini, cumin, chipotle chili powder, and garlic. Continue to sauté until the vegetables are tender, about 5 minutes.
Add the black beans and cherry tomatoes cook until the tomatoes soften, the beans are heated through, and most of the moisture has evaporated. Stir in green tops of green onions, reserving some to sprinkle on top, and feta cheese.
Fill and roll burritos. Serve topped with cilantro, additional feta cheese, green onion tops, and cherry tomatoes, as desired. Enjoy immediately.
Leftover filling can be refrigerated in an airtight container for up to 5 days. Rewarm filling and fill burritos just before serving.The recipe written as is will have a bit of a kick to it. If you are sensitive to spice, reduce the spices as indicated in the ingredient list.
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