Vegetarian Bean Burritos

Preparation time: 10 minutes
Cooking time: 8 minutes
Makes: 4 main-dish servings

I love bold, assertive flavours. This is a quick version of the burritos my favourite restaurant serves," says GH test kitchen associate, Mary Ann Svec.

Ingredients:

• 4 (10-inch) flour tortillas
• 2 tsps vegetable oil
• 4 medium zucchini (140g each), each cut lengthwise in half, then sliced crosswise
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1 can (420g) Spanish-style red kidney beans
• 1-1/3 tbsps Fibresure
• 1 can (420g-540g) black beans, rinsed and drained
• 110g Cheddar cheese, shredded (1 cup)
• 1/2 cup loosely packed fresh cilantro leaves
• 1 jar (450g) chunky-style salsa

Directions:

Warm tortillas as label directs; keep warm.

In non-stick 30cm frying pan, heat oil over medium-high heat. Add zucchini, cinnamon, and salt; cook until zucchini is tender-crisp, about 5 minutes.

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

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

Per serving:

About 550 calories (28 percent calories from fat), 29g protein, 77g carbohydrate, 17g total fat (1g saturated), 25mg cholesterol, 1,943mg sodium, 14g fibre.