Vegetable Burritos(Low-Fat)
A mexican take on vegetable burritos(low-fat), written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 4 1/2 c. sliced fresh mushrooms (1 lb.)
- 1 c. chopped onion
- 1 c. chopped green pepper
- 2 cloves garlic, crushed
- 2 tsp. olive oil
- 1 (15 oz.) can kidney beans
- 2 Tbsp. finely chopped ripe olives
- 1/4 tsp. pepper
- 8 (8-inch) flour tortillas
- 1/2 c. nonfat sour cream
- 1 c. chunky salsa, divided
- 1/2 c. shredded Cheddar cheese
Method
Cook mushrooms, onion, green pepper and garlic in olive oil in a large, nonstick skillet over medium high heat, stirring constantly until tender.
Remove from heat; drain.
Combine cooked vegetables, drained kidney beans, olives and pepper.
Spoon about 1/2 cup bean mixture evenly down center of each tortilla. Top with 1 tablespoon sour cream, 1 tablespoon salsa and 1 tablespoon cheese; fold opposite sides over filling.
Coat a large nonstick skillet or griddle with cooking spray.
Heat over medium-high heat until hot.
Cook tortilla, seam side down, 1 minute on each side or until thoroughly heated.
Top each tortilla with 1 tablespoon salsa.
