Burrito Bonanza

By Bianca Tamburello, Dietetics Student, Sargent College

I don’t know anyone who does not love burritos. They are packed with some of the best combinations; cheese, beans and vegetables. What’s there not to love?

With all of the burrito joints on campus and surrounding area, it is difficult to sift through the many options. Luckily for everyone at the SC test kitchen, we stumbled upon a wonderful burrito recipe compliments of Sargent Choice.

With the cold weather on its way, summer squash was unavailable but spinach was a wonderful substitute. First, we cooked the onions, garlic, zucchini, chopped tomato and spinach until the vegetables softened.

burrito 1

As the vegetables softened, we smashed half of the pinto and black beans and added them to the vegetable mixture. Next, we simmered the vegetables in tomato sauce along with black pepper and cumin. The tomato sauce is a great SC touch that added a unique flavor to the burritos.

burrito 2

Finally, we brushed up on our sleeping-bag wrapping skills. We packed and rolled the burritos and put them in the oven. Having the burritos baked really sets this recipe apart from many others. The heat from the oven gives the tortillas a desirable crisp and melts the cheese – it also makes the entire room smell divine! Although it takes more time, baking the burritos instead of serving them cold makes them taste like a homemade meal rather than a quick mix-and-go lunch.

burrito 3

Sargent Choice

Oven-Baked Vegetable Burritos with Cheese

Yield: 6 servings

Ingredients

2 cup onion, chopped
4 garlic cloves, minced
4 fresh jalapeno chilies, seeded and minced
2 Tbsp olive oil
4 tomatoes, medium
1 ½ cup zucchini, chopped
1 ½ cup summer squash, chopped
1 pound black beans, canned, unsalted
1 pound pinto beans, canned, unsalted
1 cup tomato sauce, canned, low-sodium
2 tsp cumin, ground
¼ cup chopped fresh coriander, optional
1 tsp black pepper, ground
1 cup Monterey jack cheese, reduced fat, shredded
6 10” whole wheat wraps

Directions

1.    Preheat oven to 350°F.

2.    In a large skillet cook the onion, garlic and jalapeno peppers, stirring until the onion is softened. Add the chopped tomato, zucchini, and summer squash.  Cook until all vegetables are soft.

3.    Add black beans and pinto beans- half should be mashed or put through a food processor.

4.    Add the tomato sauce, cumin, chilies and black pepper.

5.    Allow the mixture to simmer for 3-5 minutes or until slightly thickened.

6.    Stir in the coriander.

7.    Spread ~ ¾ cup of the filling into each tortilla and roll tortilla closed.  Keep the ends open as your roll.

8.    Arrange the burritos seam down on a baking dish; layer the top with the remaining cheese.

9.    Cover with foil and bake in the oven for 20 minutes.

10. Serve with a side of ¼ cup salsa.  Optional: guacamole. Enjoy!

1 Burrito
Calories 480
Fat 13 g
Saturated Fat 5 g
Protein 23 g
Carbohydrates 68 g

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