These burritos are high in flavor and easy to make




  • ¼ C scallions (green onions), rinsed and sliced into ¼-inch wide circles, including green tops
  • ¼ C celery, rinsed and finely diced
  • 1¼ C frozen yellow corn
  • ½ ripe avocado, peeled and diced
  • 2 Tbsp fresh cilantro, chopped (or substitute 2 tsp dried coriander)
  • 1 can (15½ oz) black beans, drained and rinsed
  • ¼ C reduced-fat shredded cheddar cheese
  • ¼ C salsa or taco sauce (look for lowest sodium version)
  • 12 (9-inch) whole-wheat tortillas



  1. Preheat oven to 350 °F. 
  2. Combine scallions, celery, and corn in a small saucepan. Add just enough water to cover. 
  3. Cover, bring to a boil, and reduce heat to medium. Simmer for 5 minutes, until vegetables soften. Drain vegetables. Set aside to cool. 
  4. Combine avocado, cilantro, and beans in a large mixing bowl. Add cheese and salsa, and mix.
  5. When corn mixture has cooled slightly, add to avocado mixture. 
  6. In a large nonstick pan over medium heat, warm each tortilla for about 15 seconds on each side. Place each tortilla on a flat surface. Spoon 1 /3 cup of the mixture into the center of the tortilla. Fold the top and bottom of the tortilla over the filling. Fold in the sides to make a closed packet.
  7. Repeat with the remaining tortillas
  8. When all tortillas are wrapped, continue heating in the oven 5 minutes, until all are warm and cheese is melted.