Vegetarian Burritos with Salsa Verde
- Total Time
Double the amount of Swiss chard — you’ll also be getting more fiber, vitamins, and antioxidants.
canned diced tomatoes14 ½ oz, fire-roasted variety
canned black beans31 oz, 2 (15 1⁄2-ounce) rinsed and drained
canned white corn8 ¾ oz, drained
reduced sodium taco seasoning3 Tbsp, or Mexican seasoning
uncooked Swiss chard2 cup(s), sliced
whole wheat tortilla(s)8 medium, (7-inch) warmed
reduced-fat shredded Monterey Jack cheese1 cup(s)
fat free sour cream½ cup(s)
fat free salsa½ 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.