Veggified Taco Burritos

Meatless taco wrapped with a bean burrito

1 can (16 ounces) refried black beans
2 tablespoons olive oil
1/2 cup chopped white onion
15 ounces (2 1/2 cups) ground soy
1 cup fresh or frozen corn
1 package Simply Organic Southwest Taco Seasoning
3/4 cup warm water
5  yellow corn taco shells
5  small whole wheat tortillas
1 cup shredded lettuce
1 pint cherry tomatoes, halved
1/4 cup fresh cilantro leaves
Place the refried black beans in a small saucepan over medium-low heat.

Place a large skillet over medium-high heat and add the olive oil. When the oil is warm, add the chopped onion and sauté until translucent. Add the ground soy meat, corn, Taco Seasoning and warm water to the skillet and stir. Sauté an additional 4 to 5 minutes until corn is heated through.

Microwave the tortilla shells for about 20 seconds so they are pliable.

To assemble the taco burritos:
Test fit your tortillas by wrapping them around the outside of the taco shell. Trim any excess overhanging tortilla. Spread 1/2 cup of beans on the tortillas evenly to the very edge and wrap this around the taco shell. Fill the wrapped shell with 1/2 cup “meat” mix and top with desired amount of lettuce, tomato and cilantro.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 10 min

Servings: 5

From: Our Test Kitchen

Chef Suggestions
Squeeze fresh lime juice over each taco burrito for a bright citrus finish.
Nutrition Facts
As prepared, each serving contains 550 calories, 12g total fat, 0mg cholesterol, 380mg sodium, 70g total carbohydrate and 39g protein.