Vegetable Burritos(Low-Fat)
Vegetable Burritos(Low-Fat) is an moderately easy dinner. Made with 4 1/2 c. sliced fresh mushrooms (1 lb.), 1 c. chopped onion, 1 c. chopped green pepper, 2 cloves garlic, crushed and 2 tsp. olive oil, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
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.
π· Perfect Pairings
Complete your meal with these
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