Garden Vegetable Burritos

[Guest guest]

Before cruising to the end to find out the caloric content, let

me just say that one 10 " burrito of this kind is filling, plus

really a lot of those calories come from the flour tortilla, so

if you want to cut the caloric content down a lot you could use

corn tortillas, even though personally I don't think that's

tasty. Also...wow, the healthiest burrito you'll ever have eaten!

It is REALLY good!!

 

Happy cooking!

Emmy

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Garden Vegetable Burritos

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Makes 8 servings.

Total cooking time: 25 minutes.

 

 

1 cup quartered and sliced zucchini or cucumber

1 cup sliced carrots

1 cup sliced mushrooms

1 cup sliced red onions

1 teaspoon crushed fresh garlic

2 tablespoons Wesson Vegetable Oil

1 14- & -1/2-ounce Hunt's Choice-Cut Diced Tomatoes, drained

1 teaspoon dried oregano, crushed

1/4 teaspoon seasoned salt

1/8 teaspoon crushed red pepper flakes (optional)

1 16-ounce jar salsa (perhaps extra for dipping!)

1 16-ounce can refried beans

8 10-inch whole wheat or flour tortillas (the 6 " work well, too!)

 

 

1) In skillet, saute zucchini, carrots, mushrooms, onions, and

garlic in hot Wesson Oil.

2) Cook veggies until are crisp-tender.

3) Add diced tomatoes, oregano, seasoned salt, red pepper, and 1

CUP salsa to veggie mixture, and let SIMMER for 3 to 5 minutes

longer, then set aside. (Or simmer until veggies become

consistency of preference.)

 

4) Heat refried beans in saucepan.

5) If using 10 " tortillas, place 1/4 CUP beans in center of each

tortilla (can spread around tortilla, which is also good).

6) Top beans with 1/2 cup vegetable-salsa mixture, and roll

burrito-style.

 

Can ladle remaining salsa over burritos or put it in a bowl on the

side for dipping!

 

 

Nutrition facts per serving (1 serving = one 10 " burrito):

257 calories

8 grams protein

40 grams carbohydrates

8 grams total fat (2 grams saturated)

 

Daily value: 48% Vitamin A

39% Vitamin C

9% Calcium

22% Iron