Vegetarian Burritos with Salsa Verde

Total Time
4 hr 7 min
7 min
4 hr
Double the amount of Swiss chard — you’ll also be getting more fiber, vitamins, and antioxidants.


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(s)

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


  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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