Vegetable Burritos

Oxmoor House
4 servings (serving size: 1 burrito and 2 tablespoons salsa)


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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


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

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.

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.

Created date

April 2008

Nutritional Information

Calories 251
Caloriesfromfat 0.0 %
Fat 4.7 g
Satfat 1.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 12.8 g
Carbohydrate 30.1 g
Fiber 4.4 g
Cholesterol 9 mg
Iron 0.0 mg
Sodium 607 mg
Calcium 0.0 mg