Stir-Fried Vegetable Burritos Recipe Print Page

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Dinner Recipes

Stir-Fried Vegetable Burritos

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

Oxmoor House JANUARY 2004

Yield: 4 servings (serving size: 1 burrito)
Cook time:8 Minutes
Prep time:5 Minutes

Ingredients

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)

Preparation

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.

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

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Stir-Fried Vegetable Burritos recipe