NUTRITION

SERVINGS

INGREDIENTS

1 whole wheat tortilla (60g)

1 cup black beans (172g, cooked)

1/2 cup roasted red bell pepper (75g)

1/2 cup roasted zucchini (90g)

1/4 cup roasted corn kernels (40g)

1/4 cup roasted onion (40g)

1/4 medium avocado (50g)

1/3 cup nonfat Greek yogurt (80g)

1 tablespoon lime juice

1 tablespoon cilantro, chopped

1 teaspoon ground cumin

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F for roasting the vegetables.

• 2

  Toss chopped red bell pepper, zucchini, onion, and corn kernels with a drizzle of olive oil (optional), ground cumin, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

• 3

  While the vegetables roast, warm the whole wheat tortilla in a dry pan or microwave until pliable.

• 4

  In a bowl, mix the black beans with a squeeze of lime juice, chopped cilantro, and a pinch of salt and pepper.

• 5

  Once the vegetables are roasted, gently combine them with the seasoned black beans.

• 6

  Spread nonfat Greek yogurt over the center of the tortilla, then layer the black bean and roasted vegetable mix on top.

• 7

  Slice the avocado and arrange the slices or gently mash it to drizzle over the filling.

• 8

  Fold the sides of the tortilla over the filling and roll up tightly to form a burrito.

• 9

  Enjoy your hearty burrito warm, with an extra squeeze of lime if desired.