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Bush's Black Bean Burrito with Cheese and Summer Squash

Easy Black Bean Burrito with Cheese & Summer Squash Recipe

Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Author: Sandy Coughlin
Beans, salsa, cheese, squash, and spices are rolled in tortillas with sour cream, and cheese, for a quick and tasty lunch. Freeze and enjoy at any time.

Ingredients

  • 2 15 ounce can BUSH’S® Black Beans, drained
  • 4 cups summer squash, such as zucchini, peeled (ribboned) and cooked
  • 1 Tbsp. oil
  • 2 cups salsa, mild or spicy
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 lime, 1 for juice; 1 for garnish
  • pinch of cayenne pepper
  • 16 10-inch tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup sour cream, plus extra for garnish

Instructions

  • Wash and dry the summer squash. Take a potato peeler and make long ribbons, discarding each center piece.
  • Heat a frying pan with oil; sauté the squash for 1-2 minutes. Do not overcook.
  • Add the beans to the pan of squash; plus the salsa, spices and lime juice. Cook on low heat until heated through.
  • Spread about 2 Tablespoons of sour cream on each tortilla. Spread about 1/2 cup of the bean mixture down the center of each tortilla. Top each evenly with cheese.
  • Roll up burrito style and cut in half to serve. Garnish with a dab of sour cream and slice of lime, plus other favorite ingredients such as green onion, tomatoes, avocados, or olives.