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Vegetable Burritos

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

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