{"id":454,"date":"2011-10-16T10:00:26","date_gmt":"2011-10-16T15:00:26","guid":{"rendered":"https:\/\/www.bu.edu\/scnc\/?p=454"},"modified":"2016-03-03T17:40:53","modified_gmt":"2016-03-03T22:40:53","slug":"burrito-bonanza","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/scnc\/2011\/10\/16\/burrito-bonanza\/","title":{"rendered":"Burrito Bonanza"},"content":{"rendered":"

By Bianca Tamburello, Dietetics Student, Sargent College<\/a><\/p><\/blockquote>\n

I don\u2019t know anyone who does not love burritos. They are packed with some of the best combinations; cheese, beans and vegetables. What\u2019s there not to love?<\/p>\n

With all of the burrito joints on campus and surrounding area, it is difficult to sift through the many options. Luckily for everyone at the SC test kitchen, we stumbled upon a wonderful burrito recipe compliments of Sargent Choice.<\/p>\n

With the cold weather on its way, summer squash was unavailable but spinach was a wonderful substitute. First, we cooked the onions, garlic, zucchini, chopped tomato and spinach until the vegetables softened.<\/p>\n

\"burrito<\/p>\n

As the vegetables softened, we smashed half of the pinto and black beans and added them to the vegetable mixture. Next, we simmered the vegetables in tomato sauce along with black pepper and cumin. The tomato sauce is a great SC touch that added a unique flavor to the burritos.<\/p>\n

\"burrito<\/p>\n

Finally, we brushed up on our sleeping-bag wrapping skills. We packed and rolled the burritos and put them in the oven. Having the burritos baked really sets this recipe apart from many others. The heat from the oven gives the tortillas a desirable crisp and melts the cheese \u2013 it also makes the entire room smell divine! Although it takes more time, baking the burritos instead of serving them cold makes them taste like a homemade meal rather than a quick mix-and-go lunch.<\/p>\n

\"burrito<\/p>\n

Sargent Choice<\/strong><\/p>\n

Oven-Baked Vegetable Burritos with Cheese<\/strong><\/p>\n

Yield: 6 servings<\/p>\n

Ingredients<\/strong><\/p>\n

2 cup onion, chopped
\n4 garlic cloves, minced
\n4 fresh jalapeno chilies, seeded and minced
\n2 Tbsp olive oil
\n4 tomatoes, medium
\n1 \u00bd cup zucchini, chopped
\n1 \u00bd cup summer squash, chopped
\n1 pound black beans, canned, unsalted
\n1 pound pinto beans, canned, unsalted
\n1 cup tomato sauce, canned, low-sodium
\n2 tsp cumin, ground
\n\u00bc cup chopped fresh coriander, optional
\n1 tsp black pepper, ground
\n1 cup Monterey jack cheese, reduced fat, shredded
\n6 10\u201d whole wheat wraps<\/p>\n

Directions<\/strong><\/p>\n

<\/strong><\/p>\n

1.\u00a0\u00a0\u00a0 Preheat oven to 350\u00b0F.<\/p>\n

2.\u00a0\u00a0\u00a0 In a large skillet cook the onion, garlic and jalapeno peppers, stirring until the onion is softened. Add the chopped tomato, zucchini, and summer squash.\u00a0 Cook until all vegetables are soft.<\/p>\n

3.\u00a0\u00a0\u00a0 Add black beans and pinto beans- half should be mashed or put through a food processor.<\/p>\n

4.\u00a0\u00a0\u00a0 Add the tomato sauce, cumin, chilies and black pepper.<\/p>\n

5.\u00a0\u00a0\u00a0 Allow the mixture to simmer for 3-5 minutes or until slightly thickened.<\/p>\n

6.\u00a0\u00a0\u00a0 Stir in the coriander.<\/p>\n

7.\u00a0\u00a0\u00a0 Spread ~ \u00be cup of the filling into each tortilla and roll tortilla closed.\u00a0 Keep the ends open as your roll.<\/p>\n

8.\u00a0\u00a0\u00a0 Arrange the burritos seam down on a baking dish; layer the top with the remaining cheese.<\/p>\n

9.\u00a0\u00a0\u00a0 Cover with foil and bake in the oven for 20 minutes.<\/p>\n

10. Serve with a side of \u00bc cup salsa.\u00a0 Optional: guacamole. Enjoy!<\/p>\n

<\/strong><\/p>\n\n\n\n\n\n\n\n\n
1 Burrito<\/strong><\/td>\n<\/tr>\n
Calories<\/td>\n480<\/td>\n<\/tr>\n
Fat<\/td>\n13 g<\/td>\n<\/tr>\n
Saturated Fat<\/td>\n5 g<\/td>\n<\/tr>\n
Protein<\/td>\n23 g<\/td>\n<\/tr>\n
Carbohydrates<\/td>\n68 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n