Vegetable Burritos

16 ingredients
9 steps

Ingredients

  • 1 c. sliced onion
  • 1 c. sliced mushrooms
  • 2 cloves garlic, minced
  • 4 c. sliced zucchini
  • 1 1/2 c. thinly sliced carrots
  • 1 c. sliced green pepper
  • 2 c. chopped tomato
  • 1/4 c. chopped ripe olive
  • 1 Tbsp. seeded minced jalapeno pepper
  • 2 (4 oz.) cans chopped green chilies, drained
  • 1 tsp. chili powder
  • 1/4 tsp. salt
  • 1/2 tsp. oregano
  • 1/2 tsp. cumin
  • 1 c. shredded Monterey Jack cheese
  • 15 (6-inch) warm flour tortillas

Directions

  1. 1
    Coat a Dutch oven with cooking oil spray, place on medium-high heat until hot.
  2. 2
    Add onion, mushroom and garlic.
  3. 3
    Saute until they are tender.
  4. 4
    Add remaining vegetables and peppers.
  5. 5
    Saute, stirring constantly until they are tender-crisp, about 10 minutes.
  6. 6
    Drain; add green chilies and next 4 ingredients; stir well.
  7. 7
    Spoon 1/3 cup mixture onto tortilla; sprinkle on cheese.
  8. 8
    Fold over.
  9. 9
    Serve.

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