Vegetarian burritos with salsa verde

9
6
6
Smartpoints value per serving
Total Time
4 hr 7 min
Prep
7 min
Cook
4 hr
Serves
8
Difficulty
Easy
The filling for these hearty, satisfying burritos can be combined in your slow cooker in the morning, then ready to go to assemble for dinner after a long day for maximum convenience and minimal cleanup. After the filling, which features diced tomatoes, black beans, white corn, and taco seasoning, is cooked, stir in the sliced Swiss chard, then mash it all together right in the slow cooker. Feel free to double the amount of Swiss chard—you’ll also be getting more fiber, vitamins, and antioxidants by doing so. The burritos are also stuffed with Monterey Jack cheese, sour cream, and salsa verde right before rolling up that nicely complement the veggie filling.

Ingredients

canned diced tomatoes

14½ oz, fire-roasted variety

canned black beans

31 oz, 2 (15 1⁄2-ounce) rinsed and drained

canned white corn

8¾ oz, drained

reduced sodium taco seasoning

3 Tbsp, or Mexican seasoning

uncooked Swiss chard

2 cup(s), sliced

whole-wheat tortilla

8 medium, (7-inch) warmed

reduced-fat shredded Monterey Jack cheese

1 cup(s)

fat free sour cream

½ cup(s)

fat free salsa

½ cup(s), verde (green) variety

Instructions

  1. Drain the tomatoes and reserve all but 1⁄2 cup of the liquid. Put the tomatoes and the reserved liquid in a 5- or 6-quart slow cooker. Add the beans, corn, and taco seasoning. Cover and cook until the flavors are blended, 3 – 4 hours on high or 6 – 8 hours on low.
  2. About 20 minutes before the cooking time is up, stir in the Swiss chard. Coarsely mash the bean mixture with a potato masher or wooden spoon.
  3. Lay the tortillas out on a work surface. Spoon 1⁄2 cup of the bean mixture on each tortilla. Top evenly with the pepper Jack, sour cream, and salsa verde. Roll up the tortillas to enclose the filling. Yields 1 burrito per serving.

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