Lunch: Zucchini and Bean Burritos Recipe | Myrecipes

Recipe by Robin Bashinsky The bean mixture acts as a barrier between the tortilla and the zucchini, so the burritos stay crisp.

This recipe includes superfoods such as:

Brown Rice

Health benefits of Zucchini and Bean Burritos Recipe | Myrecipes

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/2 cup spicy enchilada sauce (such as Las Palmas)
1 (14.5-ounce) can unsalted pinto beans, rinsed and drained
1 (14.5-ounce) can fat-free refried beans
1 tablespoon olive oil
3 cups diced zucchini
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper
6 garlic cloves, minced
2 (8.8-ounce) packages precooked brown rice (such as Uncle Ben's)
8 (8-inch) whole-wheat flour tortillas
4 ounces reduced-fat cheddar cheese, shredded (about 1 cup)
Cooking spray
1/2 cup reduced-fat sour cream
1/2 cup refrigerated fresh pico de gallo
Cilantro sprigs (optional)

Instructions

Place a large baking sheet in the oven. Preheat the oven to 450 ° (leave the pan in the oven as it preheats).
Place first 3 ingredients in a saucepan over medium heat; cook 4 minutes, stirring occasionally.
Heat a large skillet over medium-high heat. Add oil; swirl. Add zucchini; sauté 2 minutes. Add oregano, cumin, black pepper, red pepper, and garlic; cook 2 minutes. Remove from heat.
Prepare rice according to package directions.
Warm tortillas according to package directions. Spread about 1/3 cup bean mixture evenly over each tortilla, leaving a 1/2-inch border. Top each tortilla with 1/3 cup rice, 1/3 cup zucchini mixture, and 2 tablespoons cheese. Fold in sides of tortilla over filling; roll up. Repeat procedure with remaining 7 tortillas, bean mixture, rice, zucchini mixture, and cheese.
Lightly coat burritos with cooking spray. Arrange burritos, seam sides down, on preheated baking sheet. Bake at 450 ° for 4 minutes, turning after 2 minutes. Top each serving with 1 tablespoon sour cream, 1 tablespoon pico de gallo, and cilantro sprigs, if desired, or follow freezing instructions.

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