1small bunch green onionschopped (about 1 cup), divided
1/2teaspoonkosher saltplus a pinch or two
1zucchiniends trimmed and diced
2teaspoonsground cuminreduce to 1 teaspoon if sensitive to spice
1/2teaspoonchipotle chili powderreduce to 1/4 teaspoon if sensitive to spice
3clovesminced garlicor 1 teaspoon garlic powder
1can(15 ounces) black beansrinsed and drained
1/4cupof your favorite salsaplus additional for serving
4ouncescrumbled feta cheese
6whole wheat tortillasI used the 8-inch size. You can also use the larger, 9- or 10-inch burrito size for 4 bigger burritos
2medium ripe avocadossliced
Nonstick sprayoptional for crisping the outside
Non-fat Greek yogurtor sour cream, optional for serving
Additional lime wedgesoptional for serving
If using leftover rice, heat it gently in a saucepan or the microwave with a few tablespoons of water as needed to keep it from drying out (if you are cooking your rice fresh, you’ll need 1/2 cup uncooked and it will already be hot). Stir in the lime zest, lime juice, cilantro, and a pinch of kosher salt. Cover and set aside to keep warm.
Heat the oil in a large sauté pan over medium heat. Add bell peppers, half of the green onions, salt, and black pepper and sauté until crisp-tender, about 4 minutes.
Add the zucchini, cumin, and chipotle chili powder. Continue to sauté until the vegetables are tender, about 5 minutes. If it any point the veggies start to stick, drizzle in a little additional oil as needed.
Add the black beans, salsa, and garlic. Mash the beans a little, using either a fork or the back of a spoon. Cook and stir until the beans are heated through, about 2 to 3 minutes. Stir in the feta and remaining green onions.
Fill and roll burritos: place your tortilla on a work surface and top with a small scoop of rice (about 1/4 cup for 1 medium burrito), spreading it so that it runs horizontally left to right. Top with about 2/3 cup of the bean filling. Arrange a few avocado slices on top. Fold the left and right edges of the tortilla up and partially over the filling towards the middle. Keeping the sides folded in, lift the bottom edge of the tortilla (the one closest to you) up and over the filling, then tightly roll the burrito away from you to secure.
If you’d like to crisp the outside of the burrito (HIGHLY recommend), heat a medium nonstick skillet over medium-high heat. Once the skillet is hot, coat with nonstick spray, then place the burrito in the pan seam-side down. Cook on each side for about 2 minutes, until lightly golden. Repeat with remaining burritos. Slice in half, then enjoy hot with desired toppings.
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.