Vegetable Burritos(Low-Fat)

Name: Vegetable Burritos(Low-Fat)
Cuisine: Mexican
Ingredients: 4 1/2 c. sliced fresh mushrooms (1 lb.); 1 c. chopped onion; 1 c. chopped green pepper; 2 cloves garlic, crushed; 2 tsp. olive oil; 1 (15 oz.) can kidney beans; 2 Tbsp. finely chopped ripe olives; 1/4 tsp. pepper; 8 (8-inch) flour tortillas; 1/2 c. nonfat sour cream; 1 c. chunky salsa, divided; 1/2 c. shredded Cheddar cheese

カテゴリ: Vegetarian

料理: Mexican

材料

4 1/2 c. sliced fresh mushrooms (1 lb.)
1 c. chopped onion
1 c. chopped green pepper
2 cloves garlic, crushed
2 tsp. olive oil
1 (15 oz.) can kidney beans
2 Tbsp. finely chopped ripe olives
1/4 tsp. pepper
8 (8-inch) flour tortillas
1/2 c. nonfat sour cream
1 c. chunky salsa, divided
1/2 c. shredded Cheddar cheese

説明

1. Cook mushrooms, onion, green pepper and garlic in olive oil in a large, nonstick skillet over medium high heat, stirring constantly until tender.

2. Remove from heat; drain.

3. Combine cooked vegetables, drained kidney beans, olives and pepper.

4. Spoon about 1/2 cup bean mixture evenly down center of each tortilla. Top with 1 tablespoon sour cream, 1 tablespoon salsa and 1 tablespoon cheese; fold opposite sides over filling.

5. Coat a large nonstick skillet or griddle with cooking spray.

6. Heat over medium-high heat until hot.

7. Cook tortilla, seam side down, 1 minute on each side or until thoroughly heated.

8. Top each tortilla with 1 tablespoon salsa.