This was my 2nd time making these, and Wow are they good! This time I took pictures as I went along so that I could share it with you :)

This recipe is adapted from the one in Isa Chandra’s book Appetite for Reduction. I highly recommend this (and all of her) book(s)!

Zucchini, Black Bean, and Black Olive Burritos

 

Ingredients:

• Non-stick cooking spray
• 2 Tbsp vegetable broth (or water)
• 1 Tbsp Cilantro base
• 2 medium or 1 large zucchini, shredded (about 4 cups worth)
• 2 jalapenos, seeded and diced
• 4 garlic cloves (or 2 Tbsp) minced
• 4 oz sliced black olives
• 1 Tbsp taco seasoning (or 1 tsp cumin + 1 tsp coriander + 1 tsp chili powder)
• 8 oz salsa verde (tomatillo salsa)
• 1 (15 oz) can black beans – drained, rinsed, and mashed
• 1/2 cup chopped green onions (scallions)
• 1/4 cup fresh cilantro, chopped
• 4 (whole wheat) burrito-sized tortillas

 

1. Saute the zucchini and jalapeno in a large skillet lined with non-stick cooking spray, and veg broth (or water) until it starts turning brown (about 10 minutes): 

 

2. Add the garlic, olives, cilantro base and taco seasoning, and saute for about 2-3 minutes: 

3. Add the salsa and black beans, give a good mix, and reduce heat to low, letting it simmer for about another 5-10 minutes: 

4. Warm the tortillas then add the filling, and top with scallions and cilantro. Serve! 

I added some of my fresh salsa and (of course) guacamole to mine, and for hubby I added some non-dairy sour cream. I also made some brown rice and added lime juice, cumin, and cilantro to serve on the side. Yummy!

Nutrition info per serving is based on 6 servings of the filling only (I’m not including the burritos because the info varies so much depending on the brand used):  113 Calories, 2.1g  fat, 18.8g carbs (6.2g fiber, 2.5g sugar), and 5.9g protein