Vegetable Burritos

Name: Vegetable Burritos
Ingredients: Cooking spray; 1 teaspoon olive oil; 2 cups sliced mushrooms; 1/2 cup chopped onion; 1/2 cup chopped green bell pepper; 1 garlic clove, pressed; 3/4 cup drained canned no-salt-added kidney beans; 1 tablespoon chopped ripe olives; 1/8 teaspoon black pepper; 4 (8-inch) fat-free flour tortillas; 1/4 cup fat-free sour cream; 3/4 cup salsa, divided; 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese

13 ingredients

3 steps

Ingredients

Cooking spray
1 teaspoon olive oil
2 cups sliced mushrooms
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 garlic clove, pressed
3/4 cup drained canned no-salt-added kidney beans
1 tablespoon chopped ripe olives
1/8 teaspoon black pepper
4 (8-inch) fat-free flour tortillas
1/4 cup fat-free sour cream
3/4 cup salsa, divided
1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese

Directions

1

Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add mushrooms and next 3 ingredients; saute until tender. Drain mixture, and transfer to a bowl. Add beans, olives, and black pepper, stirring well.
2

Spoon one-fourth of bean mixture down center of each tortilla. Top each with 1 tablespoon sour cream, 1 tablespoon salsa, and 2 tablespoons cheese; fold opposite sides over filling.
3

Wipe skillet with a paper towel. Coat pan with cooking spray; place over medium-high heat until hot. Place burritos, seam sides down, in pan; cook 1 minute on each side or until lightly browned. Serve with remaining 1/2 cup salsa.