Servings:
|
about
scaling
|
Cook Time: |
14 minutes |
Prep Time: |
25 minutes |
Cook Method: |
stove top |
Cook Temp: |
medium high |
| |
| |
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Chipotle seasoning gives these burritos a spicy kick. Serve with forks and knives. Recipe may be frozen and may be halved.
Base Recipe
1 T bsp. vegetable oil
1 medium onion, chopped
1 medium zucchini, finely diced
1 tsp. light brown sugar
4 cloves garlic, crushed
2 (15-oz.) cans black beans, rinsed and drained
1 cup frozen corn, defrosted
1 T bsp. Inspirations Cabo Chipotle Rub
4 (12-inch) whole-wheat tortillas
1 cup shredded Mexican-style cheese
1 cup diced fresh tomato
Optional Choices
1 T bsp. vegetable oil (for tuna)
1 lb. fresh tuna steak
1/4 tsp. salt (for tuna)
1/4 tsp. freshly ground black pepper (for tuna)
3/4 lb. thinly sliced Inspirations Traditionally Seasoned Roast Pork (available at the Deli)
1. In a large nonstick skillet, warm vegetable oil over medium-high heat. Add onion and zucchini, sprinkle with brown sugar, and cook, stirring, until vegetables are softened and beginning to brown, 8 to 10 minutes.
2. Add garlic and stir until aroma is released, about 30 seconds.
3. Place beans in a medium bowl and mash them slightly with a fork or the back of a spoon. Add to skillet along with corn and
chipotle seasoning and stir to combine well. Cook, stirring frequently, until filling is heated through, 2 to 3 minutes.
4. Wrap tortillas in paper towels and warm in microwave on High for 30 to 45 seconds. Place tortillas on plates and divide cheese and tomatoes.
5. If using, prepare tuna or pork. For tuna, wipe skillet clean, then add vegetable oil and heat over medium-high heat. Season tuna with salt and black pepper. Cook tuna, turning once, until desired degree of doneness (about 2 minutes per side for rare tuna, 3 minutes for medium-rare). Discard skin and slice cooked tuna thinly, then divide among 4 burritos, placing slices on top of diced tomatoes. For pork, heat in microwave for 11/2 minutes, then divide among 4 burritos, placing slices on top of diced tomatoes.
6.Working from the bottom, roll tortilla up over ingredients. Fold in ends and continue to roll. Serve with seam down.
Notes:
Nutritional value is based on the vegetarian version of this recipe.
Recipe courtesy of Hannaford fresh Magazine March/April 09.
Nutrition Facts |
|
Serving Size
(491g
)
|
|
Servings Per Container
4
|
| Amount Per Serving |
| Calories 532 |
Calories from Fat 142 |
| |
% Daily Value * |
| Total Fat 16g |
25% |
| Saturated Fat 7g |
33% |
| Trans Fat 0g |
|
| Cholesterol 30mg |
10% |
| Sodium 1833mg |
76% |
| Total Carbohydrate 77g |
26% |
| Dietary Fiber 19g |
75% |
| Sugars 7g |
|
| Protein 23g |
|
| Vitamin A 16% |
Vitamin C 37% |
| Calcium 28% |
Iron 21% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
1 Tbs |
Vegetable oil |
|
1 ea |
Medium onion, chopped |
|
1 ea |
Fresh medium zucchini squash, finely diced |
|
1 tsp |
Light brown sugar |
|
4 ea |
Garlic cloves, crushed |
|
30 oz |
Black beans, rinsed, drained |
|
1 cup |
Frozen corn, defrosted |
|
1 Tbs |
Hannaford Inspirations Cabo Chipotle Rub |
|
4 ea |
Whole wheat tortillas, 10" |
|
1 cup |
Cheese, Mexican, oaxacan style |
|
1 cup |
Diced fresh tomatoes |
|
