Jane's Jammin Burritos

Chimichangas are hands down my favorite item to order when I'm out at a Mexican restaurant. Crunchy on the outside, packed full of goodness on the inside, and always accompanied by the classic combo of rice, beans, and guacamole, I'm in indulgent Mexican food heaven. But, when I'm looking to go a little lighter, I choose the chimichangas leaner sister--the burrito (still with the classic sides of course :) ).

These amazing burrito's are everything I want from a burrito dinner, all rolled up in one sweet  little package. They're hearty and delicious and jam-packed full of SEVEN different vegetables, plus beans and rice to boot. Talk about fiber! What's even better is that this recipe makes a TON, so there's plenty to share or freeze for a quick lunch or dinner another day.

Jane's Jammin Burrito's

Slightly adapted from The Engine 2 Diet

Serves 10-12
 

1 large onion, diced
2 cloves garlic
2 zucchini, chopped
2 yellow squash, chopped
1-2 red bell peppers, seeded and chopped (we prefer two)
3 cups shredded napa cabbage (we omitted this)

1 can corn or equivalent of frozen corn (optional; this was our addition)
2 cans black beans, rinsed and drained
2 cans fat-free vegetarian refried beans
1 cup cooked brown rice
2 tsp cumin
1/8 tsp cayenne pepper

1/4 tsp salt (or more to taste; our addition)

1/8 tsp pepper (or more to taste; our addition)

1/2-3/4 tsp chili powder (or more to taste; our addition)
About 22 whole wheat flour tortillas
Salsa, for garnish
Guacamole, for garnish
Chopped tomatoes, for garnish (optional; our addition)

Preheat oven to 350. Saute the onion and garlic in a large nonstick skillet (lightly seasoned with cooking spray or water) on high for 3 minutes. Add the zucchini, yellow squash, red pepper, and cabbage (if using), and corn to the skillet. Cook 4-5 minutes, until the vegetables are al dente (soft but firm) and the cabbage is wilting. Add the black beans, refried beans, and rice to the skillet. Stir the ingredients together on low heat until the mixture is thick and well combined. Season with the cumin, cayenne, salt, pepper, and chili powder.

Place a large spoonful of the veggie mixture onto the center of a tortilla and spread it from top to bottom along the center line. Fold the bottoms up, then the sides over using a bit of the veggie mixture as adhesive for the top flap (optional), and repeat with each tortilla. Rest the burritos next to each other and place them seam side down on a sprayed baking sheet (or in a freezer bag or container if saving for later). Bake for 20 minutes or until the wraps are crisp. Serve with salsa and guacamole on top.

Note: Frozen burritos can be warmed up in the microwave for a delicious quick lunch! Simply put them on a microwave safe plate and cook for 1-2 minutes or until warmed through, then top with salsa and guacamole.