Stir-Fried Vegetable Burritos

These irresistible burritos are stuffed with tender vegetables, spicy salsa, and melted cheese.

Yield: 4 servings (serving size: 1 burrito)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 301
  • Fat: 5.3g
  • Saturated fat: 1.7g
  • Protein: 15.2g
  • Carbohydrate: 48.0g
  • Cholesterol: 5mg
  • Iron: 3.8mg
  • Sodium: 997mg
  • Calories from fat: 16%
  • Fiber: 9.4g
  • Calcium: 201mg


  • 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)


  1. 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.
  2. 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.
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