Black bean burritos

These corn and black bean burritos are high in flavor and easy to make. Ingredients ¼ cup scallions (green onions), rinsed and sliced into ¼-inch wide circles, including green tops ¼ cup celery, rinsed and finely diced 1¼ cup frozen yellow corn ½ ripe avocado, peeled and diced 2 Tbsp fresh cilantro, chopped (or substitute 2 tsp dried coriander) 1 can (15½ oz) black beans, drained and rinsed ¼ cup reduced-fat shredded cheddar cheese ¼ cup salsa or taco sauce (look for lowest sodium version) 12 (9-inch) whole-wheat tortillas Directions Preheat oven to 350 °F. Combine scallions, celery, and corn in a small saucepan. Add just enough water to cover. Cover, bring to a boil, and reduce heat to medium. Simmer for 5 minutes, until vegetables soften. Drain vegetables. Set aside to cool. Combine avocado, cilantro, and beans in a large mixing bowl. Add cheese and salsa, and mix. When corn mixture has cooled slightly, add to avocado mixture.  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.  Repeat with the remaining tortillas. When all tortillas are wrapped, continue heating in the oven 5 minutes, until all are warm and cheese is melted. Tip: Try serving with extra salsa on the side   Nutritional Information Calories: 189 Total fat: 3 g Saturated fat: 0 g Cholesterol: 0 mg Sodium: 257 mg Total fiber: 3 g Protein: 8 g Carbohydrates: 34 g Potassium: 204 mg Preparation time: 20 minutes Cooking time: 5 minutes Servings: 12 Serving size: 1 burrito From keep the beat recipes, National Heart, Lung, and Blood Institute, National Institutes of Health
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