Ingrédients pour Vegetable Burritos
- Fresh Mushrooms
- 1/2 cup chopped onion
- Green Pepper
- Garlic
- Olive Oil
- 1 (15-ounce) can kidney beans (drained and rinsed)
- Ripe Olives
- 1/4 cup chopped bell pepper
- 8 Inch Flour Tortillas
- 8 tablespoons sour cream
- Chunky Salsa
- Cheddar Cheese
- Vegetable Oil Cooking Spray
- Parsley
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Comment préparer Vegetable Burritos
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add 1 cup sliced mushrooms and 1/2 cup chopped onion. Sauté for 5-7 minutes, stirring frequently, until softened.
- Stir in 1 (15-ounce) can of kidney beans (drained and rinsed) and 1/2 teaspoon of chili powder. Cook for 2 minutes more.
- Remove from heat and stir in 1/4 cup chopped green olives and 1/4 cup chopped bell pepper.
- Warm 8 large flour tortillas according to package directions.
- Spoon approximately 1/2 cup of the bean mixture evenly down the center of each tortilla.
- Top each burrito with 1 tablespoon of sour cream, 1 tablespoon of salsa, and 1 tablespoon of shredded cheese.
- Fold the sides of the tortilla inwards, then fold the bottom up and over the filling to enclose.
- Lightly coat a large nonstick skillet or griddle with cooking spray and heat over medium heat.
- Cook the burritos, seam-side down, for 2-3 minutes per side, or until heated through and lightly browned.
- Top with an additional 1 tablespoon of salsa, if desired.
- Garnish with fresh parsley or cilantro before serving.
- Yield: 8 servings
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
15g
Fat
22g
Carbs
14g
