Vegetable Burritos

Directions

1. 1
   Cook first 4 ingredients in oil in a large skillet over medium-high heat, stirring constantly, until tender.
2. 2
   Remove from heat; drain.
3. 3
   Combine cooked vegetables, drained kidney beans, olives, and pepper.
4. 4
   Spoon about 1/2 cup bean mixture evenly down center of each tortilla.
5. 5
   Top with 1 tbls.
6. 6
   sour cream, 1 tbls salsa, and 1 tbls cheese; fold opposite sides over filling.
7. 7
   Coat a large nonstick skillet or griddle with cooking spray.
8. 8
   Heat over medium-high heat until hot.
9. 9
   Cook tortillas, seam-side down, 1 minute on each side or until thoroughly heated.
10. 10
    Top with 1 tbls salsa.
11. 11
    Garnish with parsley or cilantro if desired.
12. 12
    Yield: 8 servings.