Sniggity-niggity-noinch! (heywood417) wrote in dieting_foodies,
Sniggity-niggity-noinch!
heywood417
dieting_foodies

Southwestern Veggie Burritos

Needed to make something meatless for Lent today...so I invented this!

Ingredients

* Beans, black, 1 cup
* Yellow Sweet Corn, Canned, 1 cup
* *Tomatoes, red, ripe, canned, with green chilies, 1 cup
* red bell pepper, 1/2 cup, chopped
* Zucchini, 1 cup, sliced
* Onions, raw, 1 cup, chopped
* Mushrooms, fresh, 1 cup, pieces or slices
* Butternut Squash, 1 cup, cubes
* *Cumin seed, 1 tbsp
* Chili powder, 2 tbsp
* Paprika, 1 tbsp
* Salt, 1 tsp
* Garlic powder, 1 tsp
* Pepper, red or cayenne, 1 tsp
* Pepper, black, 1 tsp
* Parsley, dried, 1 tbsp
* Flour Tortillas, 8 tortilla (approx 10

Directions
Preheat the oven to 400. Mix all the spices together in a small bowl. Place the cubed butternut squash in a separate small bowl. Add a tsp of the olive oil and 2 tsp of the spice mixture to the bowl of squash; toss. Spread the seasoned squash onto a cookie sheet and bake for 20 minutes.
Heat the rest of the olive oil in a large skillet and add the onions, zucchini, mushrooms, bell pepper, and half of the spice mixture. Cook for 5 minutes, then add the beans, corn, tomatoes and the rest of the spices. Cook thoroughly for another 5 minutes.
Serve warm, spooned into the tortillas, and sprinkle with cheese. Makes 10 servings.

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Nutrition Facts

Southwestern Veggie Burritos

Serving Size: 1 serving

Amount Per Serving
Calories 280.2
Total Fat 6.7 g
Saturated Fat 1.6 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.5 g
Cholesterol 1.2 mg
Sodium 742.2 mg
Potassium 432.0 mg
Total Carbohydrate 47.0 g
Dietary Fiber 5.5 g
Sugars 1.0 g
Protein 9.8 g
Vitamin A 54.7 %
Vitamin B-12 0.5 %
Vitamin B-6 13.3 %
Vitamin C 30.8 %
Vitamin D 1.3 %
Vitamin E 4.7 %
Calcium 8.5 %
Copper 15.3 %
Folate 30.6 %
Iron 21.0 %
Magnesium 13.5 %
Manganese 29.6 %
Niacin 17.1 %
Pantothenic Acid 8.0 %
Phosphorus 17.6 %
Riboflavin 17.0 %
Selenium 22.7 %
Thiamin 27.8 %
Zinc 7.1 %
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