Veggie Burritos

Culinary Tools:

  • Chef’s Knife
  • 8-inch Skillet
  • Porcelain Enameled Cast Iron Double Griddle


  • 1 cups red bell pepper, seeded and sliced
  • 1 cups yellow bell pepper, seeded and sliced
  • 1 cups green bell peppers, seeded and sliced
  • ½ cup onion, sliced (3 ounces)
  • 1/6 cup cilantro, chopped
  • ½ (15-ounce) can low-sodium black beans, drained and rinsed
  • 1/8 cup lime juice, freshly squeezed
  • ½  teaspoon chili powder (optional)
  • 2 (8-inch) whole wheat tortillas
  • 4 tablespoons guacamole
  • 4 tablespoons Homemade Salsa (See recipe)
  • 2 tablespoons fat-free sour cream


Cut bell peppers, onion, and cilantro with the Chef’s Knife. In the 8-inch Skillet, sauté bell peppers and onion for 5 minutes over medium heat. Add cilantro, beans, lime juice and chili powder; stir well. Reduce heat to low and simmer about 5 minutes. Remove skillet from stove top and set mixture aside.

Preheat Double Griddle at low heat for 3 minutes. Warm each tortilla for 1 minute (30 seconds per side). Remove and stuff them with bean mixture and 2 tablespoons guacamole; drizzle 2 tablespoons of salsa. Fold ends of the tortilla over and roll up to make burritos. Serve with fat-free sour cream.

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