Vegetarian burritos with salsa verde
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
8 medium, (7-inch) warmed
Reduced-fat shredded Monterey Jack cheese
Fat free sour cream
Fat free salsa
½ cup(s), verde (green) variety
- 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.
- 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.
- 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.