Stir-Fried Vegetable Burritos

Oxmoor House
These irresistible burritos are stuffed with tender vegetables, spicy salsa, and melted cheese.
4 servings (serving size: 1 burrito)


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2 teaspoons canola oil
1 cup sliced mushrooms
1 cup chopped onion
1 cup sliced zucchini or yellow squash (about 1 small)
1 cup thinly sliced red bell pepper (about 1 medium)
1/2 cup salsa or picante sauce
1/2 cup (2 ounces) shredded reduced-fat Mexican cheese blend (such as Sargento)
1 (15-ounce) can fat-free refried black beans
4 (8-inch) 98%-fat-free flour tortillas (such as Mission)


Prep: 5 Minutes
Cook: 8 Minutes

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and next 3 ingredients; stir-fry 3 minutes. Add salsa; reduce heat to medium-low. Cover and simmer 4 to 5 minutes or until vegetables are tender. Remove from heat; stir in cheese.

Heat refried beans in a small saucepan over medium heat. Warm tortillas according to package directions. Spread beans evenly over tortillas; top evenly with vegetable mixture and roll up.

Created date

March 2010

Nutritional Information

Calories 301
Fat 5.3 g
Satfat 1.7 g
Protein 15.2 g
Carbohydrate 48.0 g
Cholesterol 5 mg
Iron 3.8 mg
Sodium 997 mg
Caloriesfromfat 16 %
Fiber 9.4 g
Calcium 201 mg