Vegan? Then try these bean burritos

Vegetarian Bean Burritos

Serve these bold, assertiveflavored burritos with Carrot Salad and oranges.

COOK: 10 minutes TOTAL: 17-18 minutes MAKES: 4 servings
4 flour tortillas (10 inches
each)
2 teaspoons vegetable oil
4 medium zucchini (about
5 ounces each), each cut
lengthwise in half, then
sliced crosswise
1/4 teaspoon salt
1/4 teaspoon ground
cinnamon
1 can (15 ounces)
Spanish-style red kidney
beans
1 can (15 to 19 ounces)
black beans, rinsed and
drained
1/2 (8-ounce) package
shredded Monterey Jack
cheese (1 cup)
1/2 cup loosely packed
fresh cilantro leaves
1 jar (16 ounces) chunkystyle
salsa

1. Warm tortillas as label directs; keep warm.

2. In nonstick 12-inch skillet, heat oil over medium-high heat. Add zucchini, salt, and cinnamon and cook until zucchini is tender-crisp, about 5 minutes.

3. Meanwhile, in 2-quart saucepan, heat kidney beans with their sauce and black beans just to simmering over medium heat; keep warm.

4. To serve, allow each person to assemble burrito as desired, using a warm flour tortilla, zucchini, bean mixture, cheese and cilantro leaves. Pass salsa to serve with burritos.

Each serving: About 550 calories, 17g total fat (1g saturated), 25 mg cholesterol, 1,943 mg sodium, 77g carbohydrates, 29g protein.