These irresistible burritos are stuffed with tender vegetables, spicy salsa, and melted cheese.
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)
How to Make It
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.