Beef Enchilada Burritos
Ingredients
- 1 1/2 10-to-12-ounce packages broccoli florets
- 1 cup grape tomatoes
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons chili powder
- Kosher salt and freshly ground pepper
- Nonstick cooking spray
- 8 ounces lean ground beef
- 1 10-ounce can enchilada sauce (about 1 1/4 cups)
- 1 15-ounce can no-salt-added black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro
- 3/4 cup shredded reduced-fat Mexican cheese blend (3 ounces)
- 4 large (burrito-size) flour tortillas
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