Vegetable Burritos

Vegetable Burritos

Oxmoor House JULY 2010

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 251
  • Calories from fat: 0.0%
  • Fat: 4.7g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 12.8g
  • Carbohydrate: 30.1g
  • Fiber: 4.4g
  • Cholesterol: 9mg
  • Iron: 0.0mg
  • Sodium: 607mg
  • Calcium: 0.0mg

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Vegetable Burritos recipe